Hi, I am Clara. Today, I will show you a way to make honey lemon gugelhupf recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Honey Lemon Gugelhupf Recipe
Honey Lemon Gugelhupf is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Honey Lemon Gugelhupf is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have honey lemon gugelhupf using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Honey Lemon Gugelhupf:
- Make ready For the dough:
- Take Bread flour
- Get Cake Flour
- Prepare Sugar
- Prepare Salt
- Take Unsalted butter
- Get Honey
- Prepare Lemon juice
- Prepare Grated lemon peel
- Prepare Yogurt (or milk, or water)
- Get Dry Yeast (if possible, use sugar-resistant yeast)
- Prepare For the lemon icing:
- Prepare Powdered sugar
- Prepare Lemon juice
- Get For decoration (optional):
- Make ready lemon’s worth Lemon peel
Instructions to make Honey Lemon Gugelhupf:
- Remove the juice and grate the peel of 1 lemon. (you can also finely chop the part of the peel you will use for decoration). Separate the lemon you will use for the various parts of the recipe.
- Put the batter ingredients into the bread machine pan and add the dry yeast on top. Start the machine on the setting for making dough.
- Remove the dough from the bread machine after it has completed the first rising. Punch down the dough, and form it into a ball. Cover the dough with a dtea towel, and let it rest for 10 minutes. The dough should only be slightly sticky.
- Open a hole in the center of the dough using your fingers to create a doughnut shape. Paint the dough with melted butter, and lay it in a fluted pan.
- Being mindful to not let the dough dry out, let it rise for a second time (40~60 minutes).
- Preheat the oven to 170℃ and bake the bread for 25~35 minutes. Remove the bread from the mold and bake for an additional 5 minutes. When it has finished baking, cool it on a wire rack.
- Mix the powdered sugar and lemon juice together to make the icing.
- When the cake has cooled, pour the icing over the cake. Decorate the top with the lemon peel. You are finished.
- Here is a cross section. Using yogurt in the batter makes the dough more tender. The bread has a faint honey sweetness, and a very refreshing lemon flavour.
- I didn’t use any eggs as it may interfere with the lemon taste, but if you want to add an egg make sure that the egg and water together make 140 g. I also recommend using the egg whites only.
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