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

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You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
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We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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.
    "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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