The sweet traditional GUGELHUPF combines the sweetness of raisins and the rich flavor of butter. This aromatic treat, known for its distinctive circular shape and airy texture, has captivated taste buds for centuries across Germany, France, Austria, and Switzerland.
Ingredients:
Dough:
755gr. | |
26gr. | |
250gr. | Eggs |
175gr. | Fresh Full-Fat Milk |
75gr. | |
15gr. | |
400gr. | |
200gr. |
Syrup:
500gr. | Water |
500gr. | |
26gr. | Orange Juice |
2 | Orange Peels |
Preparation:
Boil all the syrup ingredients for about 2-3 minutes and let it cool. Soak the raisins in water for 2 hours, then drain them. Mix the flour with the yeast, sugar, and salt. In another bowl, combine the milk with the eggs. Cut the butter into 1cm cubes.
Method:
Add the two mixtures to the mixing bowl and knead for about 5 minutes on the first speed. Once the dough becomes homogeneous, add the butter gradually on the second speed until the dough pulls away from the bowl. Finally, add the raisins on the first speed until they are fully incorporated into the dough.
Shaping:
Let the dough rest for 20 minutes and shape it into 90g balls. Grease round pans (11cm in diameter and 5cm in height) with a hole in the center and place the dough inside. Let the dough rise at 32°C until it reaches the height of the pan
Baking:
Bake at 170°C for 17 minutes. Remove from the pans. Dip the hot panettoni into the syrup and immediately remove them, letting them drain.