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Gugelhupf
Zubereitungszeit: 80–90 Minuten
Zutaten für ca. 16 Portionen:
60 g Butter
50 g Zucker
1Ei
abgeriebene Schale von 1/2 Zitrone
1 Prise Salz
500 g Mehl
1/2 Würfel (21 g) Hefe
375 ml Milch
50 g Rosinen
Zum Bestäuben:
Puderzucker
Zubereitung:
1. Butter cremig rühren, Zucker und Ei-
gelb zufügen und gut verrühren. Zitro-
nenschale, Salz, Mehl, zerbröselte Hefe
und Milch zugeben und alle Zutaten zu
einem glatten Teig kneten.
2. Steif geschlagenes Eiweiß und Rosi
-
nen unter den Teig heben. Teig in eine
gefettete, mit Mehl ausgestäubte Gu
-
gelhupfform (C 24 cm) füllen, in den
Garraum geben und das Automatikpro
-
gramm starten.
Wenn Sie den Kuchen nicht im Automa
-
tikprogramm backen, lassen Sie ihn
nochmals etwa 30 Minuten bei Raum
-
temperatur oder im Garraum mit 50 °C
etwa 15 Minuten aufgehen, bis sich die
Teigmenge etwa verdoppelt hat. Dann
goldgelb backen.
3. Nach dem Backen mit Puderzucker
bestäuben.
Einstellung:
Automatikprogramme \ Backwaren \
Gugelhupf
Backzeit: ca. 60 Minuten
Heißluft plus
Temperatur: 150–170 °C
Ebene: 2 von unten
Backzeit: 50–60 Minuten
Rezepte: Backen
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