Gugelhupf

Ingredients

  • 220ml Soya milk
  • 175g Sugar
  • 7g Dried yeast
  • 450g Plain flour
  • 1 tsp Salt
  • 2 tbsp Chia seeds
  • 150ml Orange juice
  • 200g Vegetable shortening
  • 1 tbsp Cinnamon
  • 80g Hazeluts
  • 80g Almonds
  • 80g Sultanas
  • Icing sugar to finish

Method

  1. Warm the milk to body temperature and mix it with 50g sugar and the dried yeast before setting aside in a warm place
  2. Blend the chia seeds in 90ml of the orange juice, soaking the sultanas in the remaining 60ml and setting both aside
  3. Mix the salt into the flour and when the yeast has bubbled (about 10 minutes) stir this in to the flour
  4. Add the chia seed mix and 120g of the vegetable shortening, mixing well to a soft dough
  5. Cover the dough ball and place it in a warm place for 60 minutes to rise
  6. Prepare a ring mould by greasing it thoroughly with 10g of vegetable shortening and scattering sugar onto the surface
  7. Blanche, peel and chop the nuts and mix the cinnamon with the remaining sugar
  8. When the dough has risen, roll it out into a strip around 30 x 40 cm
  9. Spread the remaining vegetable on to the dough, as if buttering toast
  10. Sprinkle the sugar, then nuts and sultanas onto the dough before rolling it into a 'log'
  11. Carefully roll the log and place it into the ring mould, pressing it down so it fills the space evenly
  12. bake in a medium oven for between 45/60 minutes, ensuring it is fully cooked before removing and allowing to cool
  13. When the cake has cooled for 10 minutes, carefully turn it out of the mould and allow to cool fully
  14. Sprinkle liberally with icing sugar to finish and serve with fresh black coffee as a tea time treat

Cooking Temperature: 175 degrees

Cooking Time: 45-60 Minutes

Serves: 12 - 14

Keeps For: 3 days

Tips and Comments


  • A gugelhupf is a Germanic cake, more traditionally made with kirsch but this is a 'tee total' version!
  • You don't have to blend the chia seeds but if you do they will be less obvious in the cake mix (unless you're using white ones)
  • You can save time by buying nuts that are already peeled; unless you need a distraction while waiting for the dough to rise
  • See Not-Dairy for details of non-dairy milk
  • More often consumed at teatime, l find it also works rather well for breakfast!