Every once in a while, I Google(or Bing) The Yankee Chef, not out of conceit, but to check and see where my newspaper columns and sites are in the scheme of the world-wide net. Other than a restaurant by the same name in New Hampshire thrown in to break the loop, I have been blessed with being on the first few dozen or so pages. It’s a good way to see how my tags are working but something came to mind just the other day while using Google. A cake that I have made dozens of times throughout the colder months but have forgotten about it for a few years. Gugelhupf. It is not traditionally made during the Holidays only and it IS classically made in a Gugelhupf cake pan. Shaped something like a bundt pan, it is earthenware but our bundt pans do just fine.
If is also traditionally made with raisins and nuts but I like mine with a New England touch of cranberries, maple syrup and tinted with citrus.
This recipe requires you to make it the night before, but it is well worth the effort.
1 cup fresh cranberries, cut in half
3 tablespoons sugar
2/3 cup warm milk (105°F to 115°F)
2 envelopes active dry yeast
4 cups flour
1/2 teaspoon salt
1/2 cup maple syrup
1 teaspoon grated orange or lemon zest
2 sticks butter or margarine, cut into 1/2-inch cubes, room temperature
Mix sugar and cranberries in a bowl, coating well and set aside. Stir milk and yeast in large bowl of a mixer to blend. Let stand until yeast dissolves, about 5 minutes. Attach dough hook. Add flour and salt to bowl; beat on low speed until blended, scraping sides of bowl often. Whisk eggs in small bowl to blend. Gradually add eggs to dough, beating on low speed until just blended. Add maple syrup, increase speed to medium, and beat until dough is smooth, scraping sides and bottom of bowl often, about 5 minutes. Reduce speed to medium-low. Add grated zest and butter, 1 cube at a time, beating to incorporate each (dough will be very soft). Scrape dough off sides of bowl and dough hook. Beat dough until well-blended and pulling away from sides of bowl, about 5 minutes.
Remove bowl from mixer. Stir sugared cranberries into dough. Scrape dough into medium bowl. Cover with plastic wrap and let rise in warm area until doubled in volume, about 1 1/2 hours. Deflate by “punching” it down a couple of times and cover again, chill 2 hours, punching to deflate if dough rises again. Cover tightly and keep refrigerated overnight.
Generously spray a bundt pan with nonstick cooking spray. Divide dough in half and roll each chilled dough between palms and work surface to 12- to 15-inch rope and place around center post in prepared pan. Cover pan with plastic wrap and let dough rise until doubled in size, about 1 1/2-2 hours.
Position rack in center of oven and preheat to 350° F. Bake gugelhupf
uncovered until golden brown on top and tester inserted near center comes out clean, about 20 minutes. Cool in pan 2 minutes. Turn out onto rack and cool.