Gugelhopf

Indulge in the timeless elegance of Gugelhopf, a traditional European sweet bread-cake that’s as stunning as it is scrumptious. Made with a rich, buttery dough infused with plump rum-soaked raisins and a hint of almonds, this classic treat combines the delicate fluffiness of brioche with the visual charm of a Bundt cake. Perfectly golden and crowned with a dusting of powdered sugar, Gugelhopf is ideal for festive gatherings, brunch spreads, or a cozy afternoon treat. With simple ingredients like all-purpose flour, milk, eggs, and yeast, this recipe comes together beautifully, featuring two gentle rises for that irresistibly airy texture. Serve it sliced with a cup of coffee or tea and watch it become a crowd-pleasing centerpiece. For those searching for authentic European desserts, holiday baking ideas, or easy Bundt cake recipes, this Gugelhopf delivers an unforgettable experience in both flavor and presentation.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 12

Ingredients

• 500 grams all-purpose flour
• 100 grams granulated sugar
• 10 grams dry active yeast
• 200 ml whole milk
• 120 grams unsalted butter
• 3 large eggs
• 1 teaspoon salt
• 100 grams raisins
• 2 tablespoons rum
• 50 grams sliced almonds
• 2 tablespoons powdered sugar
• 1 tablespoon vegetable oil or butter (for greasing the pan)

Directions

Step 1

In a small bowl, soak the raisins in rum for about 15 minutes to plump them up. Set aside.

Step 2

Warm the milk gently until lukewarm (not hot). Sprinkle the yeast over the milk and let it sit for 5-10 minutes until foamy.

Step 3

In a large mixing bowl, combine the flour, sugar, and salt. Mix well.

Step 4

Add the eggs, yeast mixture, and softened butter to the dry ingredients. Knead the dough by hand or use a stand mixer with a dough hook on medium speed for about 7-10 minutes, until the dough is smooth and slightly sticky.

Step 5

Drain the raisins and fold them into the dough along with half of the sliced almonds.

Step 6

Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1-1.5 hours, or until doubled in size.

Step 7

Grease the Gugelhopf or Bundt pan thoroughly with butter or vegetable oil, and sprinkle the remaining sliced almonds evenly over the bottom and sides.

Step 8

Punch down the dough gently to release air. Transfer it into the prepared pan, spreading it out evenly. Cover and let rise for another 30-45 minutes, or until the dough has risen just above the edge of the pan.

Step 9

Preheat your oven to 180°C (350°F).

Step 10

Bake the Gugelhopf for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Step 11

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

Step 12

Once cooled, dust the Gugelhopf with powdered sugar before serving. Slice and enjoy!

Nutrition Facts

Serving size	1301.3 grams (1301.3g)

Amount per serving	% Daily Value*
Calories	4256

Total Fat 169.60g	217%
Saturated Fat 73.80g	369%
Polyunsaturated Fat 0.30g
Cholesterol 852mg	284%
Sodium 2710mg	118%
Total Carbohydrate 601.80g	219%
Dietary Fiber 26.80g	96%
Total Sugars 194.50g
Protein 95.30g	191%

Vitamin D 214IU	1069%
Calcium 649mg	50%
Iron 30mg	166%
Potassium 2411mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 8.8%

Carbs: 55.8%