Naturally leavened gugelhupf with orange and red fruits
Lyuba Radeva
Time of realization: 2 hours + rising times (8-14 hours)
Degree of difficulty (1 to 5): 4
Portions: 8-10
Die: specially for 2 l Gugelhupf
Ingredients:
100 g of sourdough
100 g of milk
100 g of sugar
270 g of strong flour
1 egg (50 g)
3 egg yolks (55 g)
120 g of butter
10 g of honey
grated zest of ½ orange
½ vanilla bean (or 1 teaspoon of extract)
25 g of cubed candied orange
25 g of dried red fruits - blueberries, cherries
about fifteen whole almonds
Procedure:
Prepare the aromatic mix the day before - add the honey, zest and vanilla, cover and put in the fridge.
Use an active and balanced sourdough. Refresh 1: 1 3-4 hours before kneading.
Dissolve the sugar in the milk. Put the chopped sourdough, milk with sugar, egg and flour into the bowl, minus 1-2 tablespoons. Knead well. Once the stringing is reached, add the egg yolks, one at a time, waiting for complete absorption and the stringing resumed before putting the next one.
At this point add the aromatic mix and to the absorption, continue with the slightly soft butter in pieces in three stages. Bring to complete stringing, the dough must be smooth and elastic and cling all around the hook, completely cleaning the bowl.
Add the orange and red fruits and turn on low speed briefly, just long enough to distribute them evenly in the dough.
Transfer the dough to a lightly greased bowl, cover with cling film and leave to rise at 25-26 ° C.
Once doubled in volume, put it on the surface, give two turns of three folds and pirl well. Leave in the air for 10 minutes and do another pirlatura.
Make a hole in the center with your finger, spread it gently and transfer into the greased mold, on the bottom of which the almonds have been placed, one in each groove.
Cover with cling film and always leave to rise at 26 ° C until it reaches 1 cm from the edge of the mold. Bake at 170 ° C, after the first 15-20 minutes lower to 150 ° C and cook, total about an hour. If it turns too much towards the end of cooking, cover with aluminum foil.
Remove from the oven and put the mold at an angle, taking care to rotate it slightly every now and then until it almost cools.
Unmold and put upside down.
