Total Time:
1 hr 26 min
25 min
1 min
1 hr

8 to 10 servings

  • Dough:
  • 1 cup milk, heated to 100 degrees F.
  • 1/4 cup sugar
  • 1 ounce yeast
  • 1 pound bread flour
  • 1 teaspoon salt
  • 2 egg
  • 3 ounces unsalted butter
  • To prepare mold:
  • 2 tablespoons butter, melted
  • 1/4 cup sugar
  • Filling:
  • 3 ounces unsalted butter, softened
  • 3 ounces sugar
  • 1 tablespoon cinnamon
  • 3 ounces hazelnuts, toasted, skins removed and chopped
  • 3 ounces blanched almonds, toasted and chopped
  • 3 ounces golden raisins, soaked in 1/4 cup dark rum
  • Powdered sugar, for garnish
  • To prepare the dough: in a bowl, combine milk, sugar, and yeast. Stir and allow to proof.

  • In a mixing bowl, combine flour and salt. Using the paddle attachment, over low speed, slowly add the yeast mixture. Add the eggs, 1 at a time, and lastly, the butter, a piece at a time.

  • Continue to beat at medium speed until the dough gets elastic and almost forming a ball around the paddle, about 3 to 4 minutes. Cover with plastic wrap and let the dough rise until double in size, about 45 to 60 minutes.

  • Generously butter a gugelhupf mold. Sprinkle with sugar. Reserve.

  • Preheat the oven to 350 degrees F.

  • Roll out the dough into 1/4-inch thickness, about 12-inches wide and 16-inches long. Spread the butter throughout the surface. In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter. Lastly, sprinkle the chopped nuts and macerated raisins. Roll the dough into a log and place inside the prepared mold.

  • Bake for 50 to 60 minutes or until top is well browned. Leave it to cool in the mold for 10 minutes, then unmold it on a wire rack. Sprinkle generously with sifted powdered sugar before serving.

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