Butter Cinnamon Gugelhupf

A simple but delicious cake recipe:

Mix flour with dry yeast, the 3 eggs, 1 tbsp. sugar and the milk to make a smooth, supple dough. Cover and let rise in a warm place for 1 hour. Beat 175 g sweet cream butter with the 2 egg yolks, 1 pinch of salt and 100 g sugar until creamy. Stir into the yeast dough until it bubbles. Cover and let rise for another 30 minutes.

Mix the cinnamon with the remaining sugar. Grease a cake pan and sprinkle with breadcrumbs. Use a large damp spoon to make dumplings from the dough, turn them over in the cinnamon-sugar mixture and place them one next to the other in the cake pan. This gives the cake its grain. Sprinkle the dough with the remaining cinnamon-sugar and let rise repeatedly for half an hour with the lid closed.

Preheat the oven to 200 °C.

Put the remaining 25 g of butter in flakes on the cake. Bake in the hot oven for 50 to 60 minutes. Turn out of the pan onto a cooling rack and cool.

For the marzipan cinnamon rolls, roll out cool marzipan raw mixture and sprinkle with cinnamon to taste. Fold marzipan and roll out repeatedly with cinnamon until desired amount of cinnamon is incorporated.

Cut out approximately 8 cm x 15 cm rectangles from the rolled out marzipan and roll up. Refrigerate and then garnish the cake with them.

Tip: Test the cake after 50 minutes of baking time. Insert a wooden or metal skewer into the cake. The dough is only cooked through when

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