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Guglhupf
(A typical Austrian/South German cake)
Serves approx. 16
60 g butter
50 g sugar
1 egg
Zest of 1/2 half a lemon
A pinch of salt
500 g strong white flour
20 g fresh yeast or1x7gsachet of
fast action dried yeast
375 ml milk
50 g raisins
To dust:
Icing sugar
Method:
1. Beat the butter until creamy. Add the
sugar and egg yolk and mix well. Mix
the lemon zest, salt, flour, yeast and
milk, and mix all the ingredients to a
smooth dough.
2. Fold the stiffly beaten egg white into
the mixture, together with the raisins.
3. Grease and flour a ring tin (C 24 cm)
and pour the mixture into it. Bake until
golden.
4. When cool, dust with the icing sugar.
Use one of the following functions:
c / Cakes / Guglhupf
or:
Fan plus
Temperature: 150-170°C
Shelf level: 2
Duration: 50-60 minutes
or:
Conventional heat
Temperature: 160-180 °C
Shelf level: 2
Duration: 50-60 minutes
Cakes
31
31


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