However you spell it, it's a rolled coffee cake made from a raised dough that has a walnut/chocolate swirl inside. This recipe was given to me by both my Aunt (in-law) and Mother-in-law. The family always enjoy it during every holiday/family gathering and since I've been successful at making it, that job seems to have been past on to me- The tradition shall continue. Yay!
Provided by Pajene
Categories Breakfast
Time P2DT1h15m
Yield 12-16 slices, 16 serving(s)
Number Of Ingredients 12
Steps:
- Into a food processor, place flours, lemon rinds, 1 tablespoon of powdered sugar and butter. Process until mixture is crumbly. Set aside.
- In small bowl, warm milk to about 115°F stir in remaining tablespoon of powdered sugar and package of yeast. Let sit until bubbly (about 10 minutes).
- Separate 4 eggs - beat yolks and refrigerate whites, to save for filling.
- Add yolks to the yeast mixture.
- In large bowl place flour/butter crumbles and pour eggs/yeast over top.
- Keeping it inside the bowl, mix and knead the dough one handed (use both hands if necessary) until smooth - IMPORTANT: dough will be very gooey and sticky- DO NOT add more flour, just work the bumps out.
- Once dough is smooth - cover bowl tightly with plastic and refrigerate overnight (or at least 4 hours).
- Now work on your filling:.
- Place walnuts, powdered sugar and cocoa into food processor. Chop until walnuts are finally grounded.
- Transfer to a bowl and let sit inside refrigerator until dough is ready.
- When dough is ready: Heavily flour your work surface. (I like to spread out a large cheese cloth on my surface and flour it.).
- Remove dough from bowl and roll out into a large rectangle.
- Once that is formed, remove egg whites and whip them in a bowl until stiff peaks form.
- Fold in the grounded nut mixture.
- Spread this filling over the dough rectangle and starting at one side, roll it up like a jelly roll. (this is when it helps to have the cheese cloth under it.).
- Seal the finishing edge with a bit of water.
- Now lift it carefully and place it into a well greased and floured bundt pan. (this task can be done alone, but helps if you have someone to help you lift the roll.).
- Set pan in a cold oven to continue to rise for 2 1/2 hours or until dough is near the rim of the pan.
- Now bake at 325°F for 1 hour and 15 minutes. If during that time the top begins to get too dark before it's ready, lay a piece of foil over the top.
- Allow it cool, then turn out carefully.
- Serve plain or sprinkle with powdered sugar.
- Refrigerate uneaten portions to maintain freshness. Slices are good cold or warmed in the microwave.
- Enjoy!
Nutrition Facts : Calories 355.5, Fat 26.2, SaturatedFat 13.7, Cholesterol 95.2, Sodium 28.4, Carbohydrate 25.9, Fiber 1.3, Sugar 8.7, Protein 5.7
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Rhonda Boucher
[email protected]I'm not a fan of the rum glaze on this cake. I think it would be better with a simple vanilla glaze.
Lovelylisang Rai
[email protected]This cake is a bit dense for my taste, but the flavor is still good.
Nazia Naseer
[email protected]I'm not a big baker, but this recipe was easy to follow and the cake turned out great. I'll definitely be making this again.
Thabile Mdletshe
[email protected]This cake is so moist and flavorful. It's the perfect coffee cake or dessert.
ASHA Zarif
[email protected]I love the unique flavor of this cake. The citrus zest and spices give it a really special taste.
Shafique Ahmed
[email protected]This recipe is a bit time-consuming, but it's worth it. The cake is absolutely delicious and perfect for any occasion.
TenkoVybzUg 10k
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of yeast breads. But I'm so glad I did! This cake was amazing. It was light and fluffy, with a perfect sweetness.
Meerimtiaz Sindhi
[email protected]This cake was a hit at my party! Everyone loved the unique flavor and the beautiful presentation. I will definitely be making this again for special occasions.
Aizen Zoldyk
[email protected]I've tried many Gugelhupf recipes, but this one is by far the best. The instructions were easy to follow and the cake turned out perfectly. I will definitely be making this again.
Rania Anfar
[email protected]This Gugelhupf recipe is a keeper! It turned out so moist and flavorful, with a perfect crumb. I loved the addition of the citrus zest and spices. It was the perfect treat for a weekend brunch.