Hungarian black gugelhopf

10 Servings

Ingredients

Quantity Ingredient
Yeast mixture:
¼ cup Warm water
1 tablespoon Sugar
¼ cup Flour
1 pack Yeast
Batter:
½ cup Butter
½ cup Sugar
¾ cup Ground poppyseeds ( 2 0z. )
2 Egg yolks
4 Eggs
1 teaspoon Pure vanilla
4 ounces S.s. grated chocolate
1 teaspoon Cinnamon
½ teaspoon Cloves
1 teaspoon Honey
Grated ring of 1/2 lemon
1½ cup Flour
1 teaspoon Salt

Directions

This particular recipe uses poppyseeds and chocolate for an unusual but delicious variation of the master gugelhopf. Directions are the original old fashioned way the first gugelhops were baked. For the yeast, mix all ingredients and set aside 30 minutes or very foamy and doubled. For the batter all ingredients must be room temperature.

Cream butter and sugar until fluffy. Beat in the yolks and eggs and blend well. Stir in the poppyseeds, chocolate, cinnamon and honey and lemon rind. Beat in the flour and salt with a spoon. Add the yeast mixture and beat until the batter is silky smooth. Fill a greased 8 inch kugelhopf pan ( turks head mold )and let the mixture rise , covered with a towel about 1 inch from the top of the pan which should take 1½ hours. Bake cake at 450 for 20 minutes ( this cause the characteristic brown top crust ) and then reduce heat to 350 and bake the cake until done, maybe another 30 minutes or tested done.

Invert the cake, loosen and cool completely. dust top with powdered sugar. ~---

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