Mustard Yeast Gugelhopf

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A classic gugelhopf, aka kugelhopf, is a yeasted bread, orignated from Austria and southern Germany, similar to a French brioche, which is fantastic for breakfast or afternoon tea served with extra butter. You can make the kugelhopf plain, with dried fruits, chocolate, spices or savoury with mustard or/and bacon. If you can't find fresh yeast, use 1 package / 7 grams of active dried yeast. Enjoy it warm with extra mustard sauce or herb crème fraîche.

 

Mustard Yeast Gugelhopf

adapted from Betty Bossi

500 g White spelt flour (plus extra for dusting) 20 g Fresh yeast, crumbled 1 tbsp Sugar 100 ml Milk 3/4 - 1 tsp Salt 200 g Kerrygold butter, diced and softened (plus extra for greasing) 3 Eggs, medium 100 g Dijon wholegrain mustard Cherry radishes, to garnish and serve

1. Preheat oven to 180C/350F. Grease a 22cm gugelhopf (ring) pan and dust with 1 tablespoon of the flour and tap out the excess. Set aside.
2. Place the spelt flour into the bowl of your mixer and make a well in the center. Mix the yeast, sugar and milk in the well. Mix with a little flour to form a thin paste and leave to stand for 30 minutes until the paste foams. Add the salt, butter, eggs and mustard, knead into a soft, smooth dough.
3. Turn out the dough on a clean work surface and knead briefly. Shape the dough into a ball and make a hole in the center with your fingers.
4. Place the dough into the prepared pan, cover and leave to rise at room temperature for 11/2-2 hours until almost double in volumn.
5. Bake for 45-50 minutes in the lower half of hot oven until the kugelhopf is risen, golden and firm. Remove the bundt cake, leave to cool slightly, then turn out onto a wire rack.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com