A Gugelhupf, Guglhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. Supposedly the part “Gugel-” is a variation of the Middle High German word gugel (hood), and the part “-hupf” is a variation of “Hefe” (yeast). Folk etymology says that the “-hupf” part comes from the German word hüpfen (to jump), as the yeast dough literally “jumps out of” the cake pan.
In Hungary the spelling is kuglóf, in Croatia and Serbia the spelling is kuglof, in France kouglof and in Romania it’s called guguluf. In the Czech Republic and Slovakia, it is called bábovka, and in Poland babka. In the Republic of Macedonia the cake is known as куглоф (transliterated, kuglof). In Upper Austria it has a different name: “Wacker” or “Wacka”. In Slovenia, the standard word is šarkelj. In Western Slovenia, it is also known as kuglof, and in Central and Eastern Slovenia, kugluh.
The Gugelhupf Dough
Gugelhupf is a big cake and has a distinctive ring shape or the shape of a torus. It is usually eaten with coffee, at coffee breaks.
Gugelhupf consists of a soft yeast dough which contains raisins, almonds and Kirschwasser cherry brandy. Some also contain candied fruits and nuts. Some regional varieties (Czech, Hungarian and Slovenian) are also filled, often with a layer of sweetened ground poppy seeds.
It is baked in a special circular pan with a central tube, originally made of enamelled pottery. Similar pans are used for making Bundt cakes, a cake baking pan shape derived from the Gugelhupf.
The Gugelhupf was the sweet chosen to represent Austria in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.
- 1 cup warm milk
- ¼ cup sugar
- 7g dry yeast
- 450 g bread flour
- 1 teaspoon salt
- 2 eggs
- 90 g unsalted butter
- 90 g unsalted butter, softened
- 90 g sugar
- ¾ tablespoon cinnamon
- 90 g hazelnuts, toasted, skins removed and chopped
- 90 g blanched almonds, toasted and chopped
- 90 g golden raisins, soaked in ¼ cup cherry brandy or dark rum
- icing sugar, for dusting
- 1½ tablespoons butter, melted
- ¼ cup sugar
- blanched almonds, 1 for each flute of the mould
- In a bowl, combine milk, sugar, and yeast. Stir and allow to proof.
- In a mixing bowl, combine flour and salt. Using the paddle attachment, over low speed, slowly add the yeast mixture.
- Add the eggs, one at a time, and lastly, the butter, a piece at a time.
- Continue to beat at medium speed until the dough gets elastic and almost forming a ball around the paddle, about 3 to 4 minutes. Cover with plastic wrap and let the dough rise until double in size, about 45 to 60 minutes.
- Generously butter a gugelhupf mould. Sprinkle with sugar. Place a blanched almond in each flute. Set aside.
- Preheat the oven to 175°C.
- Roll out the dough into 5 - 6mm thickness, about 30 cm wide and 40 cm long. Spread the butter throughout the surface.
- In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter. Lastly, sprinkle the chopped nuts and macerated raisins. Roll the dough into a log and place inside the prepared mould.
- Bake for 50 to 60 minutes or until top is well browned. Leave it to cool in the mould for 10 minutes, then unmould it on a wire rack.
- Sprinkle generously with sifted icing sugar before serving.