Monkey bread Gugelhopf cake

Monkey bread Gugelhopf cake

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

Ingredients

750 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

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

Wreath

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

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

How it's done

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Dough

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.

Wreath

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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