Ingredients for Gugelhupf Kuglof Kugelhopf German Hungarian Coffee Cake
- 4 cups all-purpose flour
- Bread Flour
- Unsalted Butter
- Lemon Rind
- Powdered sugar for dusting (optional)
- Dry Active Yeast
- Skim Milk
- Egg Yolks
- 1 cup chopped walnuts
- Cocoa Powder
- Egg Whites
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How to Make Gugelhupf Kuglof Kugelhopf German Hungarian Coffee Cake
- In a large bowl, combine warm milk (105°F), yeast (2 1/4 tsp), and sugar (1 tbsp). Let stand for 5-10 minutes until foamy.
- In a separate bowl, whisk together flour (4 cups), salt (1 tsp), and cinnamon (1 tsp).
- In a mixing bowl, cream together butter (1 cup, softened) and sugar (1 cup) until light and fluffy.
- Beat in eggs (2 large) one at a time, then add vanilla extract (1 tsp).
- Gradually add the dry ingredients to the wet ingredients, alternating with the yeast mixture, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine chopped walnuts (1 cup) and melted chocolate (1/2 cup).
- Gently fold the walnut and chocolate mixture into the batter.
- Grease and flour a Bundt pan (10-inch).
- Pour the batter into the prepared pan.
- Let the batter rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Preheat oven to 350°F (175°C).
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
34g
Fat
68g
Carbs
8g
