Good day, friends! Let's continue our acquaintance with Easter traditions different countries. Today, the GUGELHUPF - the German Easter cupcake - will appear before us in all its beauty and uniqueness! The name of this cupcake comes from the German word for “ball”, because during the baking process the dough rises evenly and fluffily, resembling a sphere, you will see this for yourself. Once upon a time it was considered a dessert for the poor, since it contains the most simple ingredients- eggs, butter, flour, which, in principle, are available in every home. But in Styria, for example, a gugelhupf, baked in the shape of a crown and decorated with flowers and colorful candles, was used as a headdress. Young girls - bridesmaids - wore it as decoration. They danced until the last candle burned out, after which they treated the guests to a cupcake. In the 18th century, during the Biedermeier period, this cupcake became even more popular and became a symbol emphasizing position and status. There are many types of Gugelhupf - with yeast and biscuit dough, raisins, chocolate, lemon, almonds, poppy seeds. Classic version- with raisins, which are soaked overnight in rum. Rum is also added to the cake batter itself. So, let's get to work! We have to create a real MIRACLE today!!!
Flour - 450 g
Milk – 250 ml
Yeast (dry, fast-acting) - 11g or live 20g
Chicken egg - 2 pcs
Butter (room temperature) - 125 g
Rum (cognac, brandy) - 3 tbsp. l.
Almonds (or almond flakes) - 50 g
Raisins – 150 g
Brown sugar (Demerara, cane) - 3 tbsp. l.
Salt (a couple of pinches)
Powdered sugar (for decoration)
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Lubricate your hands well vegetable oil. Take the dough in your hands, stretch it a little, forming a thick rope, carefully place it in the mold and smooth the surface as best as possible. Then make a groove in the dough in a circle. Place the pan with the dough in a warm place for about 1 hour. Protect from drafts. During this time, the dough has risen almost level with the edges of the pan. About 20 minutes before the end of proofing, turn on the oven at 180*C. I got distracted and turned on the oven a little late, 5 minutes in advance, so while it was heating up, the dough rose above the edges of the pan in a high dome (there's a ball for you!). I was afraid that it had fermented, but my fears were unfounded. |
After cooling, sprinkle it powdered sugar and cut into slices before serving.
The cake is so airy that it’s difficult to cut; you should probably do it with a saw blade. They also advise cutting such airy, fluffy products hot, immediately after removing them from the oven, and always with a hot knife. Then he won’t crumple and fall down.
It is best to enjoy the cake on the day of baking, but this is not necessary: in Alsace they eat it slightly stale, dipping a piece into tea or coffee. Or toast slices of Gugelhupf in a toaster, then spread them with butter and jam.
Enjoy your tea!!!
I just ate a piece for breakfast... mmmmmm!!! I almost swallowed the plate. I’ll definitely hide a piece and wait until it dries, and then I’ll try it with butter, the way the Germans eat it. Oh, how delicious!!!
Date: 2018-03-10
During Easter week, we offer to diversify your baked goods with new ones. Today we have a recipe for a German Easter cake that is quick and easy to prepare. The pulp of the cake turns out to be porous and airy, and raisins and tangerines will fill the baked goods with a wonderful aroma. to his step by step recipe Alena, the cook of the blog, shares with us. We also recommend looking at the quick recipe.
Ingredients:
- Wheat flour “Extra” – 300-350 gr.
- Dry yeast – 1 tsp.
- Sugar – 2-3 tbsp.
- Salt – 1 pinch
- Eggs of category 1 – 1 pc.
- Milk 2.5% fat – 120 ml
- Butter – 40 gr.
- Dark raisins – 50 gr.
- Large tangerine – 1 pc.
- Flax seeds, sesame seeds (chopped nuts) - 1 tbsp.
- Glaze, sprinkles - dragees
Cupcake with tangerines:
First, prepare the raisins so that they are soft and aromatic. Wash the tangerine well and place in hot water for half an hour. Then, grate 1 tsp. zest and squeeze out 2 tbsp. tangerine juice. Rinse the raisins and cover with juice, place in the microwave for 30 seconds at maximum power. The raisins are almost ready and while we prepare the dough, let them sit. 
Mix the sifted flour with salt, sugar, zest and yeast. Stir with a spoon. 
IN warm milk add pieces of soft butter, egg and whisk until butter dissolves. 
Mix the wet ingredients into the dry mixture and knead into a soft sticky dough using a spoon. You may need to add another tablespoon of flour, but the dough should not become thick and tough - this is important! Lastly, add the raisins, and first remove the excess juice from them. 
Grease the mold with oil (I have a silicone mold, but I still greased it a little with oil to better distribute the seeds throughout the mold). Sprinkle the mold with flax seeds or any nuts (to your taste). Spoon the dough and spread evenly over the pan. Cover the mold with film and leave in a warm place for an hour. 
Then bake the Easter cake in the oven at 200 degrees. about 25 minutes. Check readiness with a long skewer; after piercing, it should remain dry. 
Remove the German Easter cake from the mold, cool and decorate with icing and dragees. 
On Easter Sunday, when German families gather for a festive meal after a church service, there will definitely be treats and sweets traditional for this day on the table. This includes Osterbrot, which literally means “Easter bread.”
The main symbol of the Easter holiday, like many centuries ago, is colored eggs. In Christianity, the egg is a symbol of eternal, regenerating life, encased in a hard, lifeless shell, by analogy with the cave where the body of Jesus was placed before the resurrection.
Initially, eggs were supposed to be painted red, which symbolized the shed blood of Christ. But already in pagan times, the egg was revered as the embodiment of the creative power of nature. Painted ostrich eggs were even found in the burials of ancient Sumerians. And now the old classics are increasingly being replaced on tables by chocolate eggs.
Another symbol of the holiday of the resurrection of the Savior, popular in Germany, the Easter bunny or rabbit, also arose long before the biblical events. For the ancient Germans, the long-eared personified spring and boundless fertility.
And the hare began hiding eggs for the amusement of children only in the 17th century. Interestingly, in Europe and even in different regions of Germany, many animals hunted for this: in Switzerland - the cuckoo, in the Czech Republic - the rooster, in Thuringia - the stork, and in Westphalia - the fox. But gradually the prolific hare pushed aside other competitors and is now engaged in supplying colored eggs for Easter throughout Europe. Marketers have long appreciated this cute symbol and use it with all their might to sell tons of chocolate lop-ears.
But not by itself... Indispensable for festive table and yeast Easter baking. In Russia these are Easter cakes, and in Germany they are special Easter bread (German: Osterbrot). Unlike the Orthodox tradition, it is not customary here to bless him in the church.
Today we will tell you how to bake Osterbrot. It will definitely taste better than store bought.
Ingredients
- 10 g fresh yeast,
- 65 ml warm milk,
- 65 g sugar,
- 280 g flour,
- 1 large egg(room temperature),
- 65 g butter (room temperature),
- 50 g low-fat cottage cheese (room temperature),
- 35 g raisins,
- 3 tbsp. Roma,
- 1 tsp lemon zest,
- vanilla pod pulp,
- a pinch of salt,
- a small part of the yolk, diluted in a spoonful of milk to grease the bread,
- a handful of almond petals for sprinkling.
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Preparation
Soak the raisins in rum for an hour.
Dissolve the yeast in milk and let stand for 5 minutes.
Mix flour, salt, zest, vanilla and sugar.
Then add the egg, cottage cheese, butter and yeast mixture.
Knead into a smooth dough, adding a little flour if necessary. Add raisins at the very end. Cover the dough and put it in a warm place for 40 minutes.
Knead the risen dough, form the bread and, covering it with film, let rise for another 15 minutes.
Brush the bread with yolk diluted in milk and sprinkle with almond petals.
Preheat the oven to 180°C and bake the bread for approximately 35 minutes.
Good day, friends! Let's continue our acquaintance with the Easter traditions of different countries. Today, the GUGELHUPF - the German Easter cupcake - will appear before us in all its beauty and uniqueness! The name of this cupcake comes from the German word for “ball”, because during the baking process the dough rises evenly and fluffily, resembling a sphere, you will see this for yourself. Once upon a time it was considered a dessert for the poor, since it consists of the simplest ingredients - eggs, butter, flour, which, in principle, are available in every home. But in Styria, for example, a gugelhupf, baked in the shape of a crown and decorated with flowers and colorful candles, was used as a headdress. Young girls - bridesmaids - wore it as decoration. They danced until the last candle burned out, after which they treated the guests to a cupcake. In the 18th century, during the Biedermeier period, this cupcake became even more popular and became a symbol emphasizing position and status. There are many types of Gugelhupf - with yeast and biscuit dough, raisins, chocolate, lemon, almonds, poppy seeds. The classic version is with raisins, which are soaked overnight in rum. Rum is also added to the cake batter itself. So, let's get to work! We have to create a real MIRACLE today!!!
Flour - 450 g
Milk – 250 ml
Yeast (dry, fast-acting) - 11g or live 20g
Chicken egg - 2 pcs
Butter (room temperature) - 125 g
Rum (cognac, brandy) - 3 tbsp. l.
Almonds (or almond flakes) - 50 g
Raisins – 150 g
Brown sugar (Demerara, cane) - 3 tbsp. l.
Salt (a couple of pinches)
Powdered sugar (for decoration)
Prepare food. You can soak the raisins in cognac, rum or brandy several hours in advance. The butter must also be removed from the refrigerator in advance; it must be completely softened.
Gugelhupf is baked using a traditional cake pan with a hole in the center and grooves that curl in a spiral. Grease the pan with butter, sprinkle with flour, shake off excess. Set aside.
Measure out half the milk (125 ml) and warm it slightly. Add 1 tbsp. l. sugar and salt. 5 tbsp. l. mix flour with yeast (I used 1 packet instant yeast company "Dr. Otker" weighing 7 g. This turned out to be more than enough.) 
Pour the flour and yeast into the milk and mix thoroughly with a whisk. Leave for 30 minutes. Place in a warm place until the dough rises and doubles in volume. 
Meanwhile, separately mix the remaining sugar, flour, milk and lightly beaten eggs. A few minutes. Mix the mixture with a mixer using hook attachments until you get a fairly thick dough. 
Enter in parts butter, stirring each time with a mixer. 
Quite a difficult job since the dough is thick. The main thing is not to rush and work methodically. 
Then, without stopping whisking, add the dough. Mix the dough with dough hooks at low speed for at least another 10 minutes. 
Then add raisins to the dough along with rum and mix with hooks for a few more minutes until the raisins are evenly mixed into the dough. 
The dough turns out dense, but soft, sticks to your hands and dishes. 
Sprinkle the bottom of the mold with almond slices or place the nut kernels individually into the recesses of the container. Grease your hands well with vegetable oil. Take the dough in your hands, stretch it a little, forming a thick rope, carefully place it in the mold and smooth the surface as best as possible. Then make a groove in the dough in a circle. Place the pan with the dough in a warm place for about 1 hour. Protect from drafts. During this time, the dough has risen almost level with the edges of the pan. About 20 minutes before the end of proofing, turn on the oven at 180*C. I got distracted and turned on the oven a little late, 5 minutes in advance, so while it was heating up, the dough rose above the edges of the pan in a high dome (there's a ball for you!). I was afraid that it had fermented, but my fears were unfounded.
Bake the cake for 35-40 minutes until it is golden and a toothpick comes out clean from the center. The cake rose above the rim of the pan in the oven and formed a funny ridge around the edges. 
This is the first time I have made such a tall cake, 12 cm high. Remove the pan from the oven and leave for 15 minutes. Leave the finished cake in it, then turn it out onto a wire rack. The cake comes out easily.
Once cooled, sprinkle with powdered sugar and cut into slices before serving.
The cake is so airy that it’s difficult to cut; you should probably do it with a saw blade. They also advise cutting such airy, fluffy products hot, immediately after removing them from the oven, and always with a hot knife. Then he won’t crumple and fall down.
It is best to enjoy the cake on the day of baking, but this is not necessary: in Alsace they eat it slightly stale, dipping a piece into tea or coffee. Or toast slices of Gugelhupf in a toaster, then spread them with butter and jam.
Enjoy your tea!!!
I just ate a piece for breakfast... mmmmmm!!! I almost swallowed the plate. I’ll definitely hide a piece and wait until it dries, and then I’ll try it with butter, the way the Germans eat it. Oh, how delicious!!! source
For the third year in a row, along with the familiar Easter cakes, I have been trying recipes borrowed from other nations, and I especially liked the so-called German Easter cupcake. It is difficult to imagine the bright holiday of Easter without aromatic Easter, which has long become a good tradition to cook at home.
Ingredients:
- wheat flour 450 g
- fresh yeast 20 g
- granulated sugar 5 full tbsp.
- milk 200 ml
- chicken eggs 2 pcs
- butter 125 g
- salt 0.5 tsp
- juice of half an orange
- zest of one orange (optional)
- raisins 100-150 g
- powdered sugar
German Easter cake - recipe
To prepare German Easter, you don’t have to be German, but you do have to be in a great mood, have time and food, and I’ll tell you, they are the most affordable.
So, the first thing you need to start with is to prepare everything necessary products. Don't miss the nuance that eggs and butter should be at room temperature. If everything is ready, let's begin. Since this cake is a yeast baked product, we will make a dough. Heat the milk and dissolve the yeast in it with 1 tbsp. Sahara.
Add 1/4 of the flour, mix well and leave the dough in a warm place, covered with cling film, until it at least doubles in volume - this may take from 30 minutes to 1 hour, depending on how warm it is for you in the kitchen. While the dough is rising, sift the remaining flour into a kneading bowl (take a deep enough and large one).
Squeeze the juice out of half an orange (I also zested it to add to the dough later).
Yes, I almost forgot, you should also soak the raisins - the original recipe calls for cognac for this, but since not only adults, but also children will eat the cake, I just poured boiling water over it and left it for half an hour, and then drained the water and dried it. As soon as the dough has grown, add orange juice, salt, lightly beaten eggs (beat with a fork) and sugar to the bowl with flour.
Then spread soft butter and pour in the dough. Let's start kneading the dough - there are two options: the first - with a mixer, the second - by hand, if there is no mixer. In any case, you need to knead for at least 10 minutes - the texture of the dough and its taste depend on this.
It is more convenient, of course, to knead with a mixer using spiral attachments. Ideally, the dough should be not very thick, silky. When the dough is kneaded properly, it needs to be allowed to ferment. We put the bowl under the film, greasing it with vegetable oil (this will make it easier to remove it if the dough suddenly rises strongly and comes into contact with it), and place it in the warmest and quietest place.
Ideally, the dough should double in size or even more; this will take about 1 hour. Lightly knead the risen dough and do this directly in the bowl with your hands, lubricating them sunflower oil. Stir in raisins rolled in flour and add zest. In a greased mold (I have a silicone mold, height 10 cm and diameter 22 cm, I don’t grease it), put the dough, it should occupy 2/3 of the mold, and level it with a spoon.
Let the dough rise again and fill the entire form.
I would like to immediately draw your attention to the fact that if you use a silicone mold for baking, like me, then it is better to immediately place it on a baking sheet and then put it in the oven together with it, since it is soft and there is a likely risk that the dough may fall , when you take it on, which means you will have to wait for the dough to rise again.
While the dough is proofing, turn on the oven and preheat it to 180 degrees. Bake the Easter cake for about 1 hour. After 35-40 minutes from the start of baking, we visit and, if the top is already sufficiently browned, then cover it with foil - this way it will definitely not burn. Let the baked cake cool slightly in the pan.
German Easter cupcake. Photo
