Batzlguglhupf
Recipe of the region Danube Upper Austria
Ingredients yeast dough
270 g flour
15 g yeast
35 g icing sugar
50 g butter
40 g milk
1 egg, 2 yolks
1/2 pkg vanilla sugar
1 tbsp rum, 1 pinch salt
Ingredients curd filling
80 g curd cheese
30 g icing sugar
1 yolk, 1 tbsp rum
10 g butter
15 g starch flour
Zutaten nut filling
40 g granulated sugar
20 g water
40 g walnuts
20 g breadcrumbs (sponge cake)
1 tbsp rum
Zutaten for the powidl (plum jam) filling
200 g powidl (plum jam)
20 g icing sugar
1 tbsp rum, cinnamon
Lemon zest
Preparation Batzlguglhupf
Put all the ingredients in a bowl and form into a dough. Roll out the dough and divide it into 21 pieces. Spread the filling across 7 pieces. Fold up the filled pieces and alternately place them in a greased, floured “Guglhupf” tin. Leave to rise until they have doubled in size. Bake for approx. half an hour at 185°C and approx. 15 minutes at 175°C. Release from the baking tin, leave to cool and sprinkle with icing sugar.
Recipe of the region Danube Upper Austria »
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