Merry Christmas and a happy New Year my friends! This will be the last video of 2021. We are going out with a simple little recipe inspired by the classic Gugelhupf.
A yeasted cake flavoured with citrus and studded with candied peel. And we will even decorate it a bit to make it nice and festive. You do not need the special moulds that I am using as these cakes can be made in any shape. Muffin tins would work perfectly. Or you could even bake it as a loaf in a small cake tin. This recipe makes 8 little cakes, so if you would like to make more larger ones, then simply multiply the amount of ingredients.
As for myself, I will be back in January with a slightly different format, and I do hope you will stick around because we are just getting started! I would like to thank everyone who has been following along for a while and I would like to welcome anyone who is new here. Kind regards. Charlie.
Watch the video down below for detailed instructions.
For the dough –
200g (7oz) white flour
100g (3.5oz) warm milk, around 36C (97F)
1 egg, around 50g (1.75oz)
4g (0.14oz) instant dry yeast or 4.6g (0.16oz) active dry yeast or 12g (0.42oz) fresh yeast
20g (0.7oz) sugar
3g (0.1oz) salt
50g (1.75oz) melted butter
50g (1.75oz) mixed candied peel
Zest of 1 orange or 1 lemon
Butter & ground almonds for lining the moulds.
For the decorations –
160g (5.7oz) icing sugar
28g (1oz) lemon juice
- Line the moulds. Brush them with the butter and cover with ground almonds.
- In a large bowl combine the milk, yeast, salt, sugar, egg, zest, and butter. Mix well to dissolve the salt and sugar. Add the flour and mix to a dough. Be sure to mix it well so that there is no dry flour left. *Desired dough temperature 26C (79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
- Transfer the dough to a piping bag.
- Distribute it evenly between the moulds. Press the dough down into the moulds with wet fingers. Finish by sprinkling more ground almonds.
- Cover and ferment for 4.5 – 5 hours or until more than doubled in size. *During the final hour of fermentation preheat your oven to 160C (320F) fan on.
- Bake the cakes for around 20 minutes or until golden brown all over.
- Leave them to set for 5 minutes before removing from the moulds.
- Leave to cool down completely before decorating.
- Make the icing. Mix the icing sugar and the lemon juice until smooth. Transfer to a piping bag.
- Decorate the cakes. Fill in the top first and then let some of the icing drip down the sides. Add the sugar sprinkles.
Easy as that! Hope you enjoyed it ? Happy Christmas!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
Watch the video here