Miele H 4640 - National Dishes; Austrian; Guglhupf

Guglhupf
Serves 16
60 g butter
50 g sugar
1 egg
Zest of half a lemon
A pinch of salt
500 g flour
20 g of fresh yeast or 1 sachet dried
yeast
375 ml milk
50 g raisins
Icing sugar for dredging
Method:
1. Beat the butter until creamy. Add the
sugar and egg yolk and mix well. Mix
the lemon zest, salt, flour, yeast and
milk, and mix all the ingredients to a
smooth dough.
2. Fold the stiffly beaten egg white into
the mixture, together with the raisins.
Grease and flour a ring tin (C 24 cm)
and pour the mixture into it.
3. Leave to prove at room temperature
for 30 minutes, or in the oven set at
50°C for about 15 minutes. The dough
should double in size. Bake until
golden.
4. When cool, dust with the icing sugar.
Use one of the following functions:
Automatic / National dishes / Austrian /
Guglhupf
or:
Fan plus
Temperature: 150-170°C
Shelf level: 1
Duration: 50-60 minutes
or:
Conventional
Temperature: 160-180°C
Shelf level: 1
Duration: 50-60 minutes
National dishes / Austrian
80