Mini Gugelhupf or Kugelhupf

Name: Mini Gugelhupf or Kugelhupf
Prep time: 40 min
Cook time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: 60 grams San Juan® egg whites; 140 grams flour; 100 milliliters cow's milk; 100 grams glass royal; 35 grams butter, softened; 30 grams raisins; 30 grams sugar; 10 milliliters cherry liqueur; 10 grams almonds, sliced; 20 grams icing sugar; 6 grams yeast, powdered; 2 grams salt; 60 milliliters San Juan® egg whites; 250 grams icing sugar; 5 drops lime

Huevo San Juan®

Delicious and easy recipe for Mini Gugelhupf or Kugelhupf, a perfect dessert to accompany an afternoon coffee with your best friend or to enjoy in the morning or evening. You will see how tasty this recipe is, and if you love baking cakes, you are going to love this preparation.

Reviewed by Editorial Team of Kiwilimón

Published: 04-01-2017

Preparation

20 mins

Medium

Soak the raisins and almonds in cherry liqueur 12 hours before. Preheat the oven to 200° C. Activate the yeast with half of the warm milk and a little sugar, form a well with 80 g of flour and add the yeast, knead lightly, cover and let rise. Add the remaining flour, sugar, salt, San Juan® Egg Whites, and beat for another 10 minutes, gradually add milk to avoid it being too runny; the dough should be fluffy and easy to detach. Incorporate the butter and the soaked almonds with raisins, continue beating until a shiny and elastic dough forms. Place portions in the molds only halfway and let them ferment until they double in volume. Bake for 20 minutes until the surface is golden, remove from the oven and let cool, unmold. Cover the top with royal icing and sprinkle with powdered sugar. Procedure for royal icing: Beat San Juan® Egg Whites until the binding breaks, add sifted powdered sugar, and 5 drops of lemon to soften, beat until the royal icing is smooth and able.