Schratt-Gugelhupf
The Zauner confectionery in Bad Ischl can look back on a long tradition as a k. u. k. Hofzuckerbäcker can look back on a long tradition. Even the imperial couple Franz Joseph I and Sisi indulged themselves with sweets from Zauner during their summer holidays in Bad Ischl.
And who doesn't know the world-famous Zaunerstollen...
Philipp Zauner reveals the recipe for a marvellous Schratt-Gugelhupf from the imperial and royal Zauner pastry book.
Quantity
1 Bundt cake
Time
120 min. preparation
Ingredients
For the dough:
- 1/4 litre milk
- 30 g yeast (yeast)
- 500 g plain flour
- 150 g butter
- 180 g granulated sugar
- 6 egg yolks
- 1 pinch of salt
- grated zest of 1 untreated organic lemon
- 1 tbsp cinnamon
- 50 g sultanas
For the tin:
- butter
- sliced almonds
For sprinkling:
- Icing sugar
Preparation
Warm the milk to lukewarm and dissolve the yeast in it. Mix with some of the flour to form a soft dough. Pour the remaining flour over the pre-dough, keep warm and leave to rise for 20 minutes.
Beat the butter and granulated sugar until light and fluffy, then stir in the egg yolks.
Add the ripe starter dough, salt and lemon zest to the butter and yolk mixture and mix until the dough is slightly soft. Beat the dough until it is silky to the touch and comes away from the sides of the bowl. Cover and leave to rest for 30 minutes.
Preheat the oven to 180°C.
Roll out the dough into a square about 1/2 cm thick on a floured pastry board. Sprinkle evenly with cinnamon and sultanas and roll up.
Grease a bundt tin with butter and sprinkle with sliced almonds. Place the pastry in the tin and brush with butter. Keep warm and allow to rise to just below the rim.
Then bake in a preheated oven at 180°C for about 40 minutes. Turn out of the tin, leave to cool and sugar.