Gugelhupf

After seeing various Gugelhupf on the Great British Bake Off over the years, I had to have an attempt. As I’d been given a bundt pan for my birthday, I now had the perfect excuse to give one a go.

Originally, the bundt pan was for having a crack at an Angel Food Cake, although by the look of the internet, those pans are slightly different. I had a burning desire to bake a Gugelhupf though, one that had wormed its way into my brain and wouldn’t depart, so Mary Berry’s Angel Food Cake would have to wait. The first thing to do was try and track down a recipe, which was harder than it sounds.

I was under the impression that a Gugelhupf was made from an enriched bread dough, with the addition of booze soaked dried mixed fruit. Some of the recipes I stumbled across though, had you separating the eggs and whisking up the whites, before folding in all the other ingredients. Sorry, but that’s a cake, not an enriched bread. One of the problems with something like a Gugelhupf, is that everyone has their own recipe and they’re all subtly different. A bread book... What I was after was a reference recipe, one based on some tradition, that would give a known good result. I’m still looking.

Getting a bit frustrated with the internet, I asked my wife if she could pick me up a bread book from the local library while she was there one day. I was hoping that she’d come back with one that happened to have a Gugelhupf recipe in it, lo and behold, the only one in the local library, just happened to have one. I’ve no idea how authentic the recipe in The Bread Book by Sara Lewis is, but as I didn’t really have another one, I decided to give it ago. I was a bit disconcerted by it taking about the dough as a batter, as that’s more of a cake thing as far as I’m concerned.

I wanted to go with a mix of dried fruit, but only had some old mixed peel and sultanas. I remembered that I’d bought some barberries as Yotam uses them in his new book. I was a bit worried about them being too sharp and clashing with the other fruit, but as I didn’t have anything else, into some brandy they went. The dough, sorry batter, was pretty easy to make, bung everything into the KitchenAid and mix, then prove, knock back, shape into the bundt pan and leave to rise.

After baking, I left it too cool and the following morning, liberally doused the top with some icing. As you can see from the photo at the top of the page, I maybe should have made the icing a bit thicker, but I quite like that effect. Gugelhupf! The colour on the outside was quite strong, which I think might be down to me buttering the inside of the tin before adding the dough, it’s what the recipe said to do.

I’ve also cooked Mary Berry’s cherry cake in this bundt pan and it too had significant colour on the outside, even though it was only just cooked. Again the pan was buttered before the batter was added. Both the cherry cake and the Gugelhupf fell out of the pan when it was inverted, so I may not butter it next time, just to see what happens. The pan does has a rather heavy non-stick coating on it, so I’m assuming that buttering it as well is maybe a bit too much.

The only problem with the bundt pan, is that it’s not really a Gugelhupf pan, it’s too wide and not deep enough, so you don’t get that classic Gugelhupf shape. That’s not to say that what came out of it wasn’t tasty though, it was and the whole thing disappeared in a couple of days. The next step with this kind of enriched bread, utilising the bundt pan, is a friends Rosinenstuten (raisin bread) recipe.

Apple, Pear and Ginger Mincemeat

Apple, Pear and Ginger Mincemeat

I decided that we didn’t have enough mincemeat to make it through the Christmas period. As we had some pears left over, I decided to use them to make Apple, Pear and Ginger Mincemeat.

The recipe for this was in the variations section, at the bottom of the page detailing the Plum and Russet Mincemeat recipe in Preserves: River Cottage Handbook No.2. The method for producing it was exactly the same, so I wont go into details of that, just a couple of things.

I didn’t have any crystallised stem ginger to hand, just a jar of Chinese stem ginger in syrup, so I used that. I also didn’t bake it for quite as long, about half an hour less and I remembered to add the brandy. It did froth and steam at bit when I added it, as per the recipe, which leaves me wondering if all the alcohol was burnt off or not. It’s supposed to be required to aid in the preserving, so you’d hope some of it survived.

Plum and Russet Mincemeat

Plums softening in orange juice...

When we made mince pies last Christmas, I wanted to make some Plum and Russet Mincemeat, but I didn’t realise that it’s suppose to mature for a couple of months. When we were offered some plums and apples last month by a friend, I knew exactly what to use them for.

While the apples we were given weren’t russets, I didn’t think it would make that much difference, so didn’t bother trying to hunt some down. We also hummed and hawed about buying ginger wine and brandy, as neither is something that we have in the house. Plum and (not) Russet Mincemeat melding overnight... In the end we decided to buy both, as if you’re going to do something, you may as well do it properly.

You start by softening the halved plums in orange juice, before either blending the lot, or passing it through a sieve. As I have a Vitamix though, I wasn’t going to bother with the arm ache of passing it all though a sieve. The recipe says that you should end up with around 700ml of purée, I got waaaaaaaay more than that, so I’m not sure if my plums were extra juice or not. I added a bit of icing sugar to the remaining purée to turn it into a kind of plum coulis, it went quite nicely with some apple and bramble crumble.

Once you have your purée, you add everything else to it, bar the brandy and leave it overnight to meld. The following day, it’s into the oven to bake for two to two and a half hours. I decided to go for the full two and a half hours, I can’t remember why now, but I should only have baked it for two, as it was a bit too reduced and cooked for my liking. Plum and (not) Russet Mincemeat after being baked in the oven for too long... All that was left to do was add the brandy and pot it up, so I totally forgot about the brandy and shoveled it into recycled pasata jars and left it too cool.

I have no idea why I forgot the brandy, but as the alcohol is required as part of the preserving process and the fact that I actually went to the trouble of buying some, I’m quite annoyed with myself. Only time will tell if this was a fatal mistake or not. Only time will tell if using pasata jars was the right thing too, as I have not idea how I’m going to get all the mincemeat out of those when the time comes. I might have to buy a really long handled teaspoon or something; I’m not sure what I was thinking when I pulled those from the cupboard.