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  Added: Oct 10, 2006  •  Visited (683)  •  Print version Print this recipe (16)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Coffee Ring
(Gugelhupf)
What You Need:
  • 1 cup seedless raisins
  • ¼ cup dark rum
  • 1 tablespoon butter, softened
  • 2 tablespoons flour
  • 2 tablespoons whole blanched almonds
  • ¾ cup lukewarm milk (105°F to 115°F)
  • 1 package active dry yeast
  • A pinch of sugar
  • 8 tablespoons (1 quarter-pound stick) unsalted butter, softened
  • ½ cup sugar
  • 2 eggs
  • 2 cups sifted all-purpose flour
  • 1 tablespoon finely grated orange peel
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ cup confectioners' sugar

  • How To Cook:
    1. Place the raisins in a small bowl, pour in the rum and let them soak for about 30 minutes. Then drain and squeeze the raisins dry.

    2. Meanwhile, with a pastry brush and the 1 tablespoon of butter, lightly coat the bottom and sides of a l0-inch "Gugelhupf" form, or any other ring mold that is about 5 inches deep and 10 inches in diameter.

    3. Sprinkle the 2 tablespoons of flour over the butter, tipping the mold from side to side to spread the flour evenly. Then invert the mold and rap it sharply on a table to remove any excess flour. Arrange the blanched almonds in a circle on the bottom of the mold and set aside.

    4. Pour ¼ cup of the lukewarm milk into a small, shallow bowl and sprinkle the yeast and a pinch of sugar over it. Let the yeast and sugar stand for 2 or 3 minutes, then stir to dissolve them completely.

    5. Set the bowl in a warm, draft free place, such as an unlighted oven, for about 5 minutes, or until the mixture almost doubles in volume.

    6. Cream the 8 tablespoons of softened unsalted butter and the ½ cup of sugar together by mashing and beating them against the sides of a bowl with a large spoon until light and fluffy.

    7. Beat in the yeast mixture and the remaining ½ cup of lukewarm milk. Then add the eggs, one at a time, beating well after each addition. Beating constantly, add the sifted flour, ½ cup at a time, and continue to beat until the dough is smooth.

    8. Then beat in the orange peel, vanilla extract and salt; lightly but thoroughly stir in the raisins.

    9. Without disturbing the almonds, carefully fit the dough into the mold, spreading it out to the sides with a spatula. Cover with a kitchen towel and set in a warm, draft-free place for 1½ hours, or until the dough has risen to the top of the mold.

    10. Preheat the oven to 350°F. Bake the "Gugelhupf" in the middle of the oven for about 40 minutes, or until it is a light golden brown. Then turn it out on a cake rack to cool.

    11. Just before serving, dust lightly with confectioners' sugar. "Gugelhupf" is traditionally served with afternoon coffee.

    To Make: 1 ten-inch ring
    This recipe is also available in:
    Cuisine » Europe » Austria
    Main Ingredient » Berry » Grape & Raisin
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Nuts » Almond
    Dish » Cake & Muffins

     





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