How to make Gugelhupf - All the way from Austria – this sweet yeast bread is sure to be liked by young and old alike

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Butter (मक्खन )

Cuisine : German

Course : Breads

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Gugelhupf Recipe Card


Every country in the world has its own elaborate styles of making bread which vary from being utterly simple to categorically complex. The quality of ingredients, precise measures, timings, methods and techniques of making these breads is what contributes to each bread having a unique character of its own.

For more recipes related to Gugelhupf checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Meethi Puri . You can also find more Breads recipes like Marble Bread, Barfi Parantha With Rose And Rabdi, Pumpkin Chocolate Chip Bread, Masala Puri.

Prep Time : Preparation Time

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Gugelhupf Recipe

  • Refined flour (maida) 1 1/2 cups

  • Butter 2 tablespo

  • Almond flakes 1 tablespoon

  • Yeast 2 teaspoons

  • Castor sugar (caster sugar) 1 teaspoon

  • Egg 1

  • Warm milk 1/2 cup

  • Black raisins 2 tablespoons

  • Icing sugar for dusting


Step 1

Preheat oven to 180° C. Grease a savarin tin with some butter, sprinkle almond flakes on it and set aside.

Step 2

Take yeast in a bowl, add one teaspoon castor sugar and one tablespoon warm water. Mix and set aside for ten minutes or till the yeast activates.

Step 3

Put flour in another bowl, add butter and rub in well till the mixture resembles breadcrumbs. Add one tablespoon castor sugar and mix again.

Step 4

Add egg, yeast mixture and milk, mix well and knead into a smooth dough. Add raisins and knead again.

Step 5

Line the dough in the prepared tin. Cover with a damp muslin cloth and set aside to prove.

Step 6

Place the tin in the preheated oven and bake for forty-five minutes. Remove from oven, cool and remove the bread from the mould.

Step 7

Dust with icing sugar and serve.