#1  
Old 01-20-2008, 08:46 AM
Frances's Avatar
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Default 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.
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Gugelhopf - Swiss Panetone-gugelhopf-003.jpg   Gugelhopf - Swiss Panetone-gugelhopf-004.jpg   Gugelhopf - Swiss Panetone-gugelhopf-007.jpg  
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  #2  
Old 01-20-2008, 07:09 PM
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Default 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
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Old 01-21-2008, 12:26 AM
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Default 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.
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Old 01-21-2008, 08:25 AM
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Default Re: Gugelhopf - Swiss Panetone

Bacon and walnuts? Sounds interesting!
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Old 04-03-2008, 01:05 PM
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Smile Re: Gugelhopf - Swiss Panetone

Quote:
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
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Old 04-03-2008, 01:11 PM
Frances's Avatar
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Default Re: Gugelhopf - Swiss Panetone

Cool! Let me know how it turns out, and what you think of it
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Old 04-03-2008, 01:19 PM
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Default 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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