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