Blog posts of '2014' 'December'


  • Raisins (3.5oz/100gr);
  • Dried cranberry (3.5oz/100gr);
  • Dried apricot (3.5oz/100gr);
  • Flour (14oz/400gr);
  • Active yeast (1oz/34gr);
  • Sugar (3.5oz/100gr);
  • Butter (9oz/250gr);
  • Lukewarm milk (1/3 cup);
  • 4 eggs;
  • Vanilla extract (1 tbsp.);
  • 1 pinch of Fleur de sel;
  • Zest of 1 lemon;
  • Icing sugar (2 tbsp.);
  1. Cut the apricots in 4 pieces, put them in a bowl, add the cranberry and the raisins, cover with boiling water and leave aside for 20 minutes;
  2. Sift the flour in the second bowl, make a well in the center, crumble the yeast in the center of the well, add the sugar and milk;
  3. Incorporate a little bit of the flour into the liquid, cover and leave aside for 20 minutes until the yeast begins to bubble up;
  4. Grease a 9.5''/24 cm mold with butter;
  5. Using dough's attachment mix the dough in electric mixer, add the butter, vanilla extract, eggs, fleur de sel and lemon zest. Mix well;
  6. Drain the apricots, raisins and cranberries;
  7. Carefully fold it into the dough;
  8. Place the dough into the greased mold and leave for an hour in a warm place to let it rise;
  9. Preheat the oven to 350°F/180°C, place the Gugelhupf on the middle of the rack;
  10. Bake for 50 minutes. Use a wooden toothpick to verify the readiness of the cake. Check the surface of the toothpick; If it comes up with some wet batter, crumbs or stickiness on it, the cake needs to bake some more. If it is dry, then the cake is done.
  11. Remove the cake, let it cool for 20 minutes, turn the cake out on a cake rack;
  12. Brush it with melted butter and sprinkle with icing sugar;