Recipe # 86 Das Gugelhuff
Aug 4, 2014 6:12:21 GMT
Hellvis Azal Deathley, estelle, and 1 more like this
Post by Draculasaurus on Aug 4, 2014 6:12:21 GMT
Preparing for the Gugelhuff:
8 oz. self raising flour
1 tablespoon cornflour
3 eggs separated
5 tablespoons milk
4 oz. sugar
4 oz. butter
3 oz. sultanas
1 oz. grated almonds
1 large teaspoon rum
grated rind and juice of 1 orange
First gather up these wonderful ingredients.
A few transatlantic exchange notes:
Self raising flour isn't just flour with added baking powder and salt; it's also a softer lower protein grain that is fine ground ie, cake flour.
for this recipe I have made my own by adding 1-1/2 teaspoons of baking powder, and1/4 teaspoon salt to each cup of flour.
I've also discovered that what is called Cornflour in the UK is actually what is called corn starch in the US where another product called corn flour is available. US corn flour is actual flour, as in fine ground corn meal.
Sultanas are raisins made from white grapes. In the US these are called golden raisins
First grate the peel off of an orange.
Then squeeze the juice out.
This is extra great because what you discard of the orange is so completely used up you feel like a conquistador!
Dig out your ridiculous British style food scale.
Carefully, tediously attempt to weigh out 3 ounces of sultanas and put them in the juice and peel to soak overnight.
Yum, actually smells good!
The next day:
Carefully weigh out 8 ounces of flour and sift any lumps out.
Separate the yolk and whites from three eggs.
Mix up the butter, corn starch, sugar, egg yolks and milk.
This is probably when you put the rum in. The recipe never actually says to put it in.
Slowly stir the flour into the mixture. Great job!
Now throw in the juice and raisins.
Whip the egg whites up as stiff as you can. It helps if they're cold.
Fold them in.
Now carefully and meticulously weigh out 1 ounce of sliced or shredded almonds.
Butter up your bundt pan and spread the almonds around in the bottom. ('cause that's going to be the top later.)
Now dump in the stuff!
Now cook that bitch!
Set you oven to Mach 5 or if your oven can't break the sound barrier, 375 F.
The recipe suggests that you cook it for "about one hour" which is obviously ridiculous. (plus ten minutes to cool in oven! seriously?)
Mrs. E Wertheim of London obviously has a something wrong with her oven if she thinks it's going to take anything like that long.
Between 20 or 25 minutes is probably about right.
Mine actually got a little too brown but didn't taste burnt.
Sift some powdered sugar over it and you're done.
Gugelhuff!
The verdict:
It's....a good idea. I like the orange and almond taste, but it's really dry and not very sweet, and while we're on the subject it could use a lot more orange and raisin.
Worst of all it doesn't look at all like the one on the JPRB!
I might try a better Gugelhuph recipe some time though.
It seems like it could be good.
8 oz. self raising flour
1 tablespoon cornflour
3 eggs separated
5 tablespoons milk
4 oz. sugar
4 oz. butter
3 oz. sultanas
1 oz. grated almonds
1 large teaspoon rum
grated rind and juice of 1 orange
First gather up these wonderful ingredients.
A few transatlantic exchange notes:
Self raising flour isn't just flour with added baking powder and salt; it's also a softer lower protein grain that is fine ground ie, cake flour.
for this recipe I have made my own by adding 1-1/2 teaspoons of baking powder, and1/4 teaspoon salt to each cup of flour.
I've also discovered that what is called Cornflour in the UK is actually what is called corn starch in the US where another product called corn flour is available. US corn flour is actual flour, as in fine ground corn meal.
Sultanas are raisins made from white grapes. In the US these are called golden raisins
First grate the peel off of an orange.
Then squeeze the juice out.
This is extra great because what you discard of the orange is so completely used up you feel like a conquistador!
Dig out your ridiculous British style food scale.
Carefully, tediously attempt to weigh out 3 ounces of sultanas and put them in the juice and peel to soak overnight.
Yum, actually smells good!
The next day:
Carefully weigh out 8 ounces of flour and sift any lumps out.
Separate the yolk and whites from three eggs.
Mix up the butter, corn starch, sugar, egg yolks and milk.
This is probably when you put the rum in. The recipe never actually says to put it in.
Slowly stir the flour into the mixture. Great job!
Now throw in the juice and raisins.
Whip the egg whites up as stiff as you can. It helps if they're cold.
Fold them in.
Now carefully and meticulously weigh out 1 ounce of sliced or shredded almonds.
Butter up your bundt pan and spread the almonds around in the bottom. ('cause that's going to be the top later.)
Now dump in the stuff!
Now cook that bitch!
Set you oven to Mach 5 or if your oven can't break the sound barrier, 375 F.
The recipe suggests that you cook it for "about one hour" which is obviously ridiculous. (plus ten minutes to cool in oven! seriously?)
Mrs. E Wertheim of London obviously has a something wrong with her oven if she thinks it's going to take anything like that long.
Between 20 or 25 minutes is probably about right.
Mine actually got a little too brown but didn't taste burnt.
Sift some powdered sugar over it and you're done.
Gugelhuff!
The verdict:
It's....a good idea. I like the orange and almond taste, but it's really dry and not very sweet, and while we're on the subject it could use a lot more orange and raisin.
Worst of all it doesn't look at all like the one on the JPRB!
I might try a better Gugelhuph recipe some time though.
It seems like it could be good.