It’s a lazy pre-Memorial day weekend, first there is a subway series going on, I hardly had the energy today to put myself in the kitchen or even consider creating a meal! My recipe cards are also a project put on hold, I start to orgnize them in a file and find a recipe for gugelhopf! Hesitantly I follow my old scribbled notes and decide to go for it!
Between a noon siesta on the couch with the cat and a fantastic race at the Giro d’Italia, I was able to get in a recipe of guglehopf and a rendition of Nancy Silvertons sourdough levain in!
This version though light, had a cakier feel, and after a few bites I was hooked! This recipe is a keeper!
Makes two small gugelhopf about 500g each
210 milliliter milk
15 gram yeast,
355 gram flour
50-75 gram sugar
125 gram butter melted
75 gram dried currants
45g gram raisins
whole almonds, depending on your mold 6-8
you can also soak fruit in hot water and drain, then macerate with liquor like rum or kirsh?
Butter moulds and press whole almonds on the bottom of pan.Start yeast with warm milk,sugar and flour,when sponge has started to rise add remainder of ingredients, fruits last after the butter has been mixed into dough.fill moulds and let rise till they reach 3/4 of the way up moulds. bake @ 45-50 minutes at 350 farenheit