Cinnamon swirl Gugelhopf with pears

Cinnamon swirl Gugelhopf with pears

Total: 4 hr | Active: 30 min.
Nutritional value / piece: 240 kcal
, Fat: 11 g
, Carbohydrate: 35 g
, Protein: 5 g


16 pieces


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


500 g half-white flour
3 tbsp coarse cane sugar
1 ½ tsp salt
½ cube yeast (approx. 20 g), crumbled
3 dl milk
80 g butter, cut into pieces

To shape

100 g butter, soft
2 tbsp lemon juice
2 tbsp coarse cane sugar
2 tbsp cinnamon
¼ tsp ground cardamom
a little half-white flour
300 g pears, cut into small pieces


100 g icing sugar
2 tbsp lemon juice
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One ring-shaped cake mould (holding approx. 2 l), greased and floured

How it's done

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

To shape

Mix the butter, lemon juice, sugar, cinnamon and cardamom. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 × 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Top with the pears. Starting from one of the long edges, roll up the dough. Place the dough roll in the prepared tin, leave to rise again at room temperature for approx. 30 mins.

To bake

Approx. 60 mins. in the lower half of an oven preheated to 180°C. Tip the Gugelhopf out onto a cooling rack, allow to cool slightly.


Combine the icing sugar and lemon juice, drizzle over the Gugelhopf, leave to dry.

Good to know
Tip: Mix 1 tbsp icing sugar with ¼ tsp cinnamon, use to dust the Gugelhopf.

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