Soft and Moist Gugelhupf

Soft and Moist Gugelhupf

This is a gugelhupf or gugelhopf (bundt cake) with a lot of eggs and butter. It's nicely moist as you brush the syrup on the surface to finish.
It's fruity with rum raisins and tangerine peel .

Ingredients: 1 gugelhupf mold

Bread flour
200 g
Dried yeast
4 g
45 g
3 g
Skim milk powder
8 g
Egg yolk
37 g
100 ml
Unsalted butter
60 g
Rum raisins
90 g
Tangerine peel in rum (or orange peel)
8 g
For the syrup:
30 ml
25 g
1 teaspoon
to taste
○Powdered sugar
to taste


1. Chop the tangerine peel in rum finely. Or you can use orange peel. Coat the gugelhupf mold with butter and scatter almonds.
2. Put all the ingredients except the unsalted butter and dried fruits in a bread machine and switch on. After 6 minutes, add unsalted butter and knead for 8 more minutes. Then add dried fruits and knead for 2 more minutes. Leave to rise for about 1 hour.
3. Make the syrup. Combine water and sugar in a small pan and heat. When it comes to a boil and the sugar is dissolved, remove from heat. Add rum when it has cooled completely.
4. After it has risen, shape the dough into a ball. Transfer to a bowl, cover with cling film and rest it in the fridge for 1 hour or more.
5. Take out the dough, place it on a floured board and roll it lightly again. Roll out with a rolling pin into a circle. Make a hole in the middle with your hands and shape it like a doughnut.
6. Put the dough in the gugelhupf mold gently and level the top pressing with the fingers. Let it rise for 1 hour at 85°F/30℃. (Until the dough rises to 80~90% of the mold.)
7. Bake in the preheated oven at 350°F/180℃ for about 35 minutes. When it's done, remove from the mold and cool on a rack.
8. When the bread has cooled down, brush the syrup (Step 3) all over the surface. Sprinkle powdered sugar to finish.

Story Behind this Recipe

I made this to use a new gugelhupf mold and to use up the tangerine peel in rum.