Best 3 Old Vienna Marbled Gugelhupf Recipes

MARBLED GUGELHUPF

Steps:

• 1. Preheat oven to 350F. Coat an 8 cup gugelhupf pan with nonstick cooking spray. (or use bundt pan)
• 2. Beat egg whites in a medium bowl until soft peaks form. Set aside.
• 3. In a larger bowl, with electric mixer, beat the sugar, butter, vanilla and egg yolks until smooth a creamy.
• 4. Sift flour, baking powder and salt together and add half to egg yolk mixture, along with half the milk. Mix until combined and add remaining flour and milk, mixing again.
• 5. Fold in egg whites until combined.
• 6. Spoon half the batter into prepared pan. Mix cocoa and 2 tbls. milk until smooth. Add to remaining batter and mix until blended.
• 7. Spoon into pan and using a knife, swirl white and chocolate batter together until marbeled.
• 8. Bake 50-60 minutes, or until a wooden skewer inserted in center comes out clean. Remove from oven and turn pan onto wire rack to cool. Cake should release.
• 9. Dust with powdered sugar to serve.

TRADITIONAL GUGELHUPF (KUGELHOPF)

Steps:

• Butter a 8.5 inch Kugelhopf pan (8 to 9 cup capacity).Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight. Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar. Let sit for 10-15 minutes until nice and frothy.
• In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy. Add lemon zest and vanilla and beat until combined. Add egg yolks and beat until combined. Add half of the flour and yeast mixture and mix until combined. Add the remaining half of the flour and yeast mixture and the salt and mix until combined. Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed. If the mixture is too dry, add some additional egg yolk. If it's too wet, add some additional flour. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.
• Roll out onto clean non-stick work surface. Press or roll out to for a rectangle about 1/4 inch thick. Sprinkle evenly with the raisins and almonds. Roll it up from the widest side. Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold. Press gently down to ensure the dough is evenly spread in the pan. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold. In the meantime, preheat the oven to 350 F.Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar.Serve immediately. Best eaten the same day. To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze. (See blog post for ideas on how to use leftover Kugelhopf.)

OLD VIENNA MARBLED GUGELHUPF

Steps:

• Preheat the oven to 325 degrees. Butter and flour a 10-cup fluted cake pan.
• In a large bowl, using an electric mixer, beat the egg yolks with the sugar, lemon zest and rum until pale yellow and creamy.
• Sift flour with baking powder and slowly stir into the egg yolk mixture alternately with the cream.
• In a clean bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter. Spoon half of the batter into another bowl.
• In a small bowl, mix the cocoa powder with the water to form a paste and gently stir into half of the batter.
• Spoon about two-thirds of the plain batter into the prepared pan. Add all of the chocolate batter and then the remaining plain. Do not worry about mixing them; a pattern will form during the baking process.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a cake plate and let stand for several hours. Dust with confectioners' sugar when cool. Serve each slice with a dollop of softly whipped cream.