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Poppy Seed Gugelhupf

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Submitted on Fri, 05-December-2014
Gugelhupf cake Austria Bakery Dessert poppy seeds

Once the size of the Austrian poppy harvest was capable of influencing even the English stock market! That’s exactly what happened in the 1930s, when the Waldviertel Graumohn poppy was being traded on the London Commodities Market. Even though those are bygone days, poppy-growing in Austria is still booming, and along with it the cakes cooked with poppy seeds with the Mohngugelhupf being one of the most special delicacies the country has to offer.

Poppy seed Gugelhupf © Austrian National Tourist Office / Schardt

Details

Country Austria flag Austria
Ingredients

400g flour

200 ml milk

20 g yeast

50 g melted butter

50 g granulated sugar

1 egg, 1 egg yolk

Pinch of salt

Grated lemon peel

 

Filling:

150 g ground poppy seeds

100 g semolina

500 ml milk

2 tbsp. honey

50 – 80 g granulated sugar

20 – 40 ml rum

50 – 80 g raisins
Method
  1. Heat the milk until lukewarm. Dissolve the yeast in it, add a pinch of sugar and stir in sufficient flour so that the mix is no longer totally liquid. Dust with a little flour and leave to rise approx. 30 minutes.
  2. Mix flour in a bowl with the egg, egg yolk, the proved mix, sugar, a pinch of salt and lemon peel and pour in the melted butter. Stir or beat into a smooth dough. Leave in a warm place for at least 45 minutes to rise.
  3. Filling: Heat up the milk, sprinkle in the ground poppy seeds and semolina and stir in well. Add honey, sugar and rum and stir in the raisins. Stir continuously for a few minutes over a gentle heat. Leave to cool.
  4. Brush the mould with melted butter and preheat the oven to 180 °C (fan).
  5. Knead the dough again and roll it out to form a rectangle (50x20 cm). Spread the poppy filling along the length in the middle, fold the two uncoated areas over the top and place the roll into the mould. Allow the ends to overlap a little.
  6. Brush generously with butter and bake for 45 – 50 minutes until golden brown. If it browns too quickly, cover with aluminium foil. Serve dusted with icing sugar.

 

Source: Austrian National Tourist Office

 

 

 

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