Monkey bread Gugelhopf cake

Monkey bread Gugelhopf cake

Total: 3 hr 40 Min. | Active: 45 Min.
Nutritional value / 100 g: 307 kcal
, Fat: 11 g
, Carbohydrate: 43 g
, Protein: 9 g


750 g


The original recipe with guaranteed success is for 750 g. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


350g zopf flour
¾tsp salt
3tbsp sugar
½cube yeast (approx. 20 g), crumbled
40g butter, melted, left to cool
1 ½dl milk water (1/2 milk, 1/2 water)
1 egg


20 mini chocolate Easter eggs
1dl milk
25g butter, melted, left to cool
2tbsp chocolate powder e.g. Ovomaltine powder
Purchase ingredients now


One ring-shaped cake mould (holding approx. 2 l), greased and floured

How it's done


Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk & water and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.


Divide the dough into approx. 20 evenly-sized pieces, roll out. Place 1 mini chocolate Easter egg on top of each one, shape into balls, transfer to the prepared mould, leave to rise for approx. 30 mins. Combine the milk, butter and Ovomaltine powder, pour over the dough balls, place the mould onto a baking tray.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely or serve slightly warm.

Good to know
Note: Use a bar of chocolate broken into pieces instead of mini chocolate Easter eggs.

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