Gugelhupf
 
 
Recipe type: Dessert
Cuisine: Jewish Cuisine
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
  1. Sift out flavour, add sugar and salt while stirring.
  2. Add yeast, dissolved previously in water.
  3. Add small chunks of cold butter and eggs then, while stirring.
  4. Wrap in a cling film and let the dough rise at room temperature.
  5. Prepare chocolate stuffing by dissolving chocolate and butter in cream.
  6. Roll out the dough into thin rectangular layer, spread chocolate stuffing over it and roll the dough.
  7. Cut the roll in 15-cm pieces and put in a circle into Gugelhupf baking dish, preliminary oiled and covered with flaked almonds.
  8. 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.
Recipe by Food'n'chef at https://old.foodnchef.com/evrejskaya-babka/