200 grams (about 7 ounces) of Hungarian flour or other very fine flour
100 grams (about 3 1/2 ounces) butter
50 grams (about 1 2/3 ounces) sugar
50 grams (about 1 2/3 ounces) sultanas
30 grams (about 1 ounce) brewer's yeast
1 whole egg
2 egg yolks
a pinch of salt
a dash of lemon zest
milk as needed

For dusting
Icing sugar

For moistening
Rum (optional)

Original Italian text
Farina d'Ungheria o finissima, grammi 200
Burro, grammi 100
Zucchero, grammi 50
Uva sultanina, grammi 50
Lievito di birra, grammi 30
Uova, uno intero e due rossi
Sale, un pizzico
Odore di scorza di limone
Late, quanto basta

Mix the yeast with a bit of flour andlukewarm milk to form a small but firm loaf, score it with a cross-shaped cut and place it in a pan that has been coat with a little milk.

Cover and place it in a warmplace.

Melt the butter in a double boiler and then blend itwith a whole egg.

Add the sugar, flour and egg yolks, salt and lemon zest, mixing thoroughly.

When the leaven dough has risen, add to the mixture, adding lukewarm milk a spoonful at a time, stirring with a wooden spatula, until it has absorbed most of the liquid (This operation might take about 1/2 an hour).

Add the sultanas and place the dough in a mold that has been greased with butter and dusted with icing sugar and flour (the mixture should not fill more than half the mold).

Place the dough in a warm place, until it rises substantly (will take 2 to 3 hours).

When the dough has risen to the top of the mold, place it in a moderately warm oven.

Bake.

Cool.

Remove the cake after it has cooled and dust with icing sugar, or moisten it with rum (this is optional).



Original Italian text

Intridete il lievito col latte tiepido e un pugno della detta farina per formare un poiccolo pane piutosto sodo; fategli un taglio in croce e ponetelo in una cazzarolina con un velo di latte sotto, coperta e vicina al fuoco, badando che questo non la scaldi troppo.

D'inverno sciogliete il burro a bagno-maria poi lavoratelo alquanto coll uovo interno, indi versate lo zucchero e poi la farina, i rossi d'uovo, il sale e l'odore, mescolande bene. Ora, aggiungete il lievito che nel fratempo avra gia gonfiato e con cucchiaiate di latte tiepido, versate una alla volta, lavorate il composto con un mestolo entro a una catinella per piu di mzz ora riducendolo a una consistenza alquanto liquida non pero troppo. Per ultimo versate luva e mettetelo in uno stampo liscio imburrato e spolveriszato di zucchero a velo misto a farina, ove il composto non ragginga la meta del vase che porrte ben coperto in caldana e in luogo di temperatura liepida a lievitare, al che ci voranno due o tre ore. Quando sara ben cresciuto da arrivare alla bocca del vaso, mettetelo in forno a calore non troppa ardente, sformatelo diaccio, spolverizzatelo dizucchero a velo o se credete (questo e a piacere) annaffiatelo col rhum.

The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... The following notes come on the Gugelhupf come from Wikipedia, the free encyclopedia (Redirected from Kugelhupf): "Gugelhupf Origin Alternative name(s) Gugelhopf, Kugelhopf Place of origin Germany, Austria, Switzerland and Alsace Details Type Bundt cake Main ingredient(s) Yeast dough with raisins, almonds and Kirschwasser A Gugelhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. Supposedly the part "Gugel-" is a variation of the Middle High German word gugel (hood), and the part "-hupf" is a variation of "Hefe" (yeast). In Hungary the spelling is kuglf, in Croatia and Serbia the spelling is kuglof, in France kouglof and in Romania it's called guguluf. In the Czech Republic and Slovakia, it is called b?bovka, and in Poland babka. In the Republic of Macedonia the cake is known as куглоф (transliterated, kuglof). In Upper Austria it has a different name: "Wacker" or "Wacka". In Slovenia, the standard word is ?arkelj. In Western Slovenia, it is also known as kuglof, and in Central and Eastern Slovenia, kugluh. The pastry Central European marble cake A two colored Czech version called "Bbovka", the dark brown is from the usage of cacao. Gugelhupf is a big cake, derived from the Groninger Poffert, and has a distinctive ring shape or the shape of a torus. It is usually eaten with coffee, at coffee breaks. Gugelhupf consists of a soft yeast dough which contains raisins, almonds and Kirschwasser cherry brandy. Some also contain candied fruits and nuts. Some regional varieties (Czech, Hungarian and Slovenian) are also filled, often with a layer of sweetened ground poppy seeds. It is baked in a special circular pan with a central tube, originally made of enamelled pottery. Similar pans are used for making Bundt cakes, a cake baking pan shape in the US derived from the Gugelhupf. The Gugelhupf was the sweet chosen to represent Austria in the Cafe Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006." Photo: Wikipedia.

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