Aleksandr Slyadnev (alexslyadnev) wrote in cooking,
Aleksandr Slyadnev
alexslyadnev
cooking

Gugelhupf

Do you want to lose some weight? Actually, this is not the case, if one of your friends is Sergei Borodkin, great pastry Chef from Israel. His weapon, his heavy artillery is bread and buns.
A few days ago I watched an excellent video on Tedx.com about overuse of the word ‘awesome’. They say there are, in fact, not so many awesome things in our life.
Well…
Sergei’s pastry is awesome. Actually, no. It’s AWESOME!
And I’ve got a great number of these splendid and, believe me, very tasty recipes. All you have to do is to check this blog from time to time for focaccia or, for example, chocolate brioche…
And meanwhile just enjoy this excellent Gugelhupf. It’s veeery tasty!
Gugelhupf is a southern German, Austrian, Swiss and Alsatian term for a marble cake, cooked of yeast. Combination of eggs, butter and sugar creates rich taste. In Jewish culinary, Gugelhupfhas has its analogue named ‘babka’.
Ingredients
flour - 400 g
yeast - 20 g
water - 80 ml
2 eggs
butter - 60 g
sugar - 60g
salt - 10 g
Stuffing:
cream - 80 g
butter - 50 g
bitter chocolate - 100 g
Instructions
Sift out flavour, add sugar and salt while stirring.
Add yeast, dissolved previously in water.
Add small chunks of cold butter and eggs then, while stirring.
Wrap in a cling film and let the dough rise at room temperature.
Prepare chocolate stuffing by dissolving chocolate and butter in cream.
Roll out the dough into thin rectangular layer, spread chocolate stuffing over it and roll the dough.
Cut the roll in 15-cm pieces and put in a circle into Gugelhupf baking dish, preliminary oiled and covered with flaked almonds.
Cover dish with towel and let the dough rise for around 20-30 minutes, then bake in the oven for 20 minutes at 180-200 degrees.
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

  • 0 comments