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Gugelhopf - Swiss Panetone - Forno Bravo Forum: The Wood-Fired Oven Community

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Gugelhopf - Swiss Panetone

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  • Gugelhopf - Swiss Panetone

    As far as I know this is only made in Switzerland (...nope, I just checked, South Germans also bake it, too), but in any case it tastes a bit like Panetone. Only different.

    300 g flour
    20 g fresh yeast
    5 g salt
    100 g melted butter
    2.5 dl milk
    1 egg
    60 g sugar
    grated peel of 1 lemon
    150 g raisons, sultanas, candied friut OR almonds (or any mixture thereof) -this one has half and half of raisins and almonds.

    Put all the ingredients in a bowl and beat with a wooden spoon until the mixture starts throwing bubbles. Pour it into a 1.5 litre greased baking form (here they have special Gugelhopf tins with a hole in the middle) and let rise til doubled. Then bake at 200-220 C for about 1/2 an hour. Turn it out and sprinkle with powdered sugar.
    Attached Files
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

    http://www.fornobravo.com/forum/f8/p...pics-2610.html
    http://www.fornobravo.com/forum/f9/p...nues-2991.html

  • #2
    Re: Gugelhopf - Swiss Panetone

    Wow, Frances! That's gorgeous. Is it a holiday treat (if memory serves) like panetone or made all year long?

    George
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

    Comment


    • #3
      Re: Gugelhopf - Swiss Panetone

      Thank you George

      Gugelhopf is made all the year round, especially for aperos and things like that, probably because its not as sweet as regular cake. There's also a salty version with bacon and walnuts in it, goes down very well with white wine or champagne - I'll post that one when I next make it.
      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

      http://www.fornobravo.com/forum/f8/p...pics-2610.html
      http://www.fornobravo.com/forum/f9/p...nues-2991.html

      Comment


      • #4
        Re: Gugelhopf - Swiss Panetone

        Bacon and walnuts? Sounds interesting!
        GJBingham
        -----------------------------------
        Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

        -

        Comment


        • #5
          Re: Gugelhopf - Swiss Panetone

          Originally posted by Frances View Post
          As far as I know this is only made in Switzerland (...nope, I just checked, South Germans also bake it, too), but in any case it tastes a bit like Panetone. Only different.

          300 g flour
          20 g fresh yeast
          5 g salt
          100 g melted butter
          2.5 dl milk
          1 egg
          60 g sugar
          grated peel of 1 lemon
          150 g raisons, sultanas, candied friut OR almonds (or any mixture thereof) -this one has half and half of raisins and almonds.

          Put all the ingredients in a bowl and beat with a wooden spoon until the mixture starts throwing bubbles. Pour it into a 1.5 litre greased baking form (here they have special Gugelhopf tins with a hole in the middle) and let rise til doubled. Then bake at 200-220 C for about 1/2 an hour. Turn it out and sprinkle with powdered sugar.
          Frances
          Sounds like a great recipe. Can't wait to try it. (Fyi )We only get the panatone around Christmas here. If you should ever have any left over, or just something a little differant. Use this bread to make a bread pudding. Taste great.

          Mannextdoor

          Comment


          • #6
            Re: Gugelhopf - Swiss Panetone

            Cool! Let me know how it turns out, and what you think of it
            "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

            http://www.fornobravo.com/forum/f8/p...pics-2610.html
            http://www.fornobravo.com/forum/f9/p...nues-2991.html

            Comment


            • #7
              Re: Gugelhopf - Swiss Panetone

              I am just clearing out a space in our landescape for an outdoor kitchen. Just about done opening up a space. Am going to included a WFO. Can't wait to start building. Been planning this for a couple of years. Hope to be done by this fall. Once I get stated, I'll post some pictures.

              Mannextdoor

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