for 16 pieces

Dough

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

Icing

100 g	icing sugar
2 tbsp	lemon juice

How it's done

Dough

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.

Icing

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

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