Name: Patzerlgugelhupf
Total time: 45 min

A simple but delicious cake recipe:

For the four fillings, in four baking bowls, mix the ingredients in each and let them sit with the lid closed. Sift the flour into a suitable bowl and make a well in the center. Crumble yeast into it, add a little sugar. Heat the milk to hand heat. Add three tablespoons to the yeast and stir with a little flour. Cover and let rise at room temperature for 15 minutes. Stir the remaining ingredients into the lukewarm milk, to the dampfl form. Stir with the dough hook of the mixer. Now beat heartily until the dough bubbles and separates from the edge of the bowl. Cover and let rise for half an hour. Knead and rise repeatedly. Divide the dough into 24 pieces. On a floured surface, roll out narrow sheets one at a time. Fill 6 pieces at a time with the same amount. Fold into packets and place alternately in a buttered cupcake pan. Bake at 50 °C until the dough is two fingers’ breadth below the edge of the pan. Now bake at 200 °C for about 50 minutes. Dust with powdered sugar while still hot.

Elisabeth Hafeneger

Patzerlgugelhupf

For the curd filling:

For the poppy seed filling:

For the nut filling:

For the plum filling:

Instructions:

Related Recipes: