General information

The Austrians are convinced that the word “Gugelhupf” origins in the Middle High German “gugele” (monk’s hood) and “hopf” (yeast). It might also come from the Alsace “Kouglhof”, though, a sweet dish which, according to legend, the Three Wise Men carried with them.


  1. Beat the egg yolks with the icing sugar, add the butter and cream.
  2. Preheat oven to 180 °C (fan) and grease Gugelhupf mould with melted butter.
  3. Whip up egg whites with a small pinch of salt and the granulated sugar to a stiff peak. Melt the chocolate coating in a bain-marie.
  4. Mix the flour with the baking powder and add to the egg yolk mix together with grated nuts, cocoa powder and melted chocolate. Carefully fold in the egg whites.
  5. Pour the mixture into the mould and bake 50 – 55 minutes. Cool slightly, and tip out. Dust with icing sugar or glaze.
  6. Glaze: Cover the lukewarm Gugelhupf with the currant jam and leave to cool. Melt the chocolate in a bain-marie together with butter and coconut fat and stir. Continue stirring until it has cooled. Cover the Gugelhupf with the glaze and sprinkle with cracknel or chopped nuts.


Source: Austrian National Tourist Office