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home > recipes > cakes > hungarian black gugelhopf
A very old unusal European recipe, follow directions carefully. MM: Hungarian black gugelhopf Title: Hungarian black gugelhopf Categories: Cakes, Ethnic Yield: 10 servings Yeast mixture: 1/4 c Warm water 1 tb Sugar 1/4 c Flour 1 pk Yeast Batter: 1/2 c Butter 1/2 c Sugar 3/4 c Ground poppyseeds ( 2 oz. ) 2 Egg yolks 4 Eggs 1 ts Pure vanilla 4 oz semisweet grated chocolate 1 ts Cinnamon 1/2 ts Cloves 1 ts Honey Grated ring of 1/2 lemon 1 1/2 c Flour 1 ts Salt This particular recipe uses poppyseeds and chocolate for an unusal but delicious variation of the master gugelhopf.Directions are the original old fashioned way the first gugelhops were baked.For the yeast, mix all ingredients and set aside 30 minutes or very foamy and doubled. For the batter all ingredients must be room temperature. Cream butter and sugar until fluffy. Beat in the yolks and eggs and blend well. Stir in the poppyseeds, chocolate, cinnamon and honey and lemon rind.Beat in the flour and salt with a spoon. Add the yeast mixture and beat until the batter is silky smooth. Fill a greased 8 inch kugelhopf pan (Turks head mold )and let the mixture rise , covered with a towel about 1 inch from the top of the pan which should take 1 1/2 hours. Bake cake at 450 for 20 minutes ( this cause the characteristic brown top crust ) and then reduce heat to 350 and bake the cake until done, maybe another 30 minutes or tested done. Invert the cake, loosen and cool completely. dust top with powdered sugar.

Hungarian Black Gugelhopf


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keyword: hungarian
keyword: black
keyword: gugelhopf
recipes for cakes
recipes by butterflydog
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(posted January 7, 1999)


A very old unusal European recipe, follow directions carefully.

MM: Hungarian black
gugelhopf

Title: Hungarian black
gugelhopf
Categories: Cakes, Ethnic
Yield: 10 servings

Yeast mixture:
1/4 c Warm water
1 tb
Sugar
1/4 c
Flour
1 pk
Yeast
Batter:
1/2 c
Butter
1/2 c
Sugar
3/4 c Ground poppyseeds ( 2 oz. )
2
Egg yolks
4
Eggs
1 ts Pure
vanilla
4 oz semisweet grated
chocolate
1 ts
Cinnamon
1/2 ts Cloves
1 ts
Honey
Grated ring of 1/2
lemon
1 1/2 c
Flour
1 ts
Salt

This particular recipe uses poppyseeds and
chocolate for an unusal but delicious variation of the master gugelhopf.Directions are the original old fashioned way the first gugelhops were baked.For the
yeast, mix all ingredients and set aside 30 minutes or very foamy and doubled. For the batter all ingredients must be room temperature. Cream butter and sugar until fluffy. Beat in the yolks and eggs and blend well. Stir in the poppyseeds, chocolate, cinnamon and honey and lemon rind.Beat in the flour and salt with a spoon.

Add the
yeast mixture and beat until the batter is silky smooth. Fill a greased 8 inch kugelhopf pan (Turks head mold )and let the mixture rise , covered with a towel about 1 inch from the top of the pan which should take 1 1/2 hours. Bake cake at 450 for 20 minutes ( this cause the characteristic brown top crust ) and then reduce heat to 350 and bake the cake until done, maybe another 30 minutes or tested done. Invert the cake, loosen and cool completely. dust top with powdered sugar.


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