California Raisin Gugelhupf
by Carmen Lim
@ 22 Mar 2014
100g California raisins
40g chopped almonds
20g candied orange cubes
50ml rum
A few drops of orange blossom water
500g flour
75g sugar
10g salt
2 whole eggs
120ml milk
150g cold butter, cubed
20g yeast
(or 1 sachet of dried yeast 10g)
Vanilla sugar and icing sugar
Sugar Syrup
100g sugar
100ml water
A few drops of orange blossom water
• For the sugar syrup (optional): Heat the sugar with 100ml water in a saucepan over medium heat until sugar has dissolved. Remove saucepan from the
heat and add in a few drops of orange blossom water. Set aside.
• Mix the California raisins, chopped almonds and candied orange cubes in a mixing bowl. Add in the rum and a few drops of orange blossom water and macerate the California raisins overnight in the refrigerator.
• Place the flour, sugar, salt, whole eggs and milk into an electric mixer bowl with a paddle attached and beat on medium speed until a smooth batter is achieved. Add in the yeast, cold butter cubes and beat on the highest speed until the dough separates from the sides of the mixer bowl. Add in the macerated California raisins with the rum liquid and beat well. Cover the mixer bowl with a damp cloth and set aside the dough to proof until double in volume. Flatten the proofed dough and place onto a baking tray. Keep chilled in the refrigerator overnight. Divide the chilled dough into 100g pieces and place each piece into a buttered Bundt pan. Set aside the dough to rise and then bake in a pre-heated oven at 180°C to 200°C for about 20 minutes. Remove the hot California raisin kouglof from the Bundt pan and coat with vanilla sugar and icing sugar. Add a tablespoon of sugar syrup into the centre of each sugar-coated California raisin kouglof and place onto a wire rack to cool. Makes 10 small cakes.
