A gugelhopf crown is a rich and moist holiday bread. Filled with raisins and almonds, it has a wonderful flavor and scent.
Serve with your favorite coffee while you sit and enjoy the beauty of a fall morning.
Recipe
Protein Content:
Original Content: 16.38 g
GF Content: 16.07 g
Sponge
20 g brown rice flour (1.8 g)
25 g sweet rice flour (1.5 g)
20 g arrowroot startch (0.06 g)
25 g almond meal (5 g)
30 g white bean flour (6.45 g)
6 g chia seed meal (1.26 g)
20 g instant dry yeast
176 ml milk
7 ml vanilla extract
15 ml agave syrup
Final Dough
20 g brown rice flour (1.8 g)
25 g sweet rice flour (1.5 g)
25 g arrowroot starch (0.075 g)
35 g almond meal (7 g)
31 g white bean flour (6.665 g)
4 g agar agar powder
78 g cane sugar
5 g sea salt
78 g raisins
14 g almonds, chopped
78 g butter, soft
139 g eggs (approx. 3 eggs)
252 g sponge (above)
Sponge Directions:
Place all the ingredients in a medium sized bowl and mix well. Cover the bowl and place in a warm location. Allow the sponge to rise and ferment for 20 minutes (75 degrees F/27 degrees C).
Final Dough Directions:
1. In a large bowl, place the flours, sugar, salt, agar agar, raisins and almonds, then mix together. Then add the sponge, eggs and softened butter. Stir until blended and the dough forms a soft ball. You may need to add a tablespoon/15 ml of arrowroot starch to help it form a soft ball.
2. Grease and flour a 5 cup gugelhopf pan. Place slivered almonds in the bottom of the pan so that they form a ring or crown. Pour in the batter and place on a parchment paper lined cookie sheet. Place in a warm location to rise for 2 hours.
3. Place a bowl of water in an oven proof bowl and set it on the bottom shelf of the oven. Prehat the oven to 375 degrees F/191 degrees C. Place the gugelhopf on the cookie sheet into the oven and bake for 30 to 40 minutes. Cool slightly before inverting and removing the bread from the pan. Allow to cool on a rack before serving.
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