White Chocolate and Apricot Gugelhupf
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 100 g unsalted butter (plus extra for greasing)
  • 85 g granulated sugar
  • 240 ml whole milk
  • 500 g plain flour
  • 10 g breadcrumbs for dusting
  • 10 g instant yeast
  • 1 tsp salt
  • 2 eggs, beaten
  • 200 g dried apricots (cut into small pieces)
  • 100 g white chocolate chips
  • grated zest of one orange
  • 1 tsp vanilla extract
  • icing sugar for dusting
  1. Grease a 21.5 x 21.4 x 9 cm guglehupf or bundt pan with butter and dust with some breadcrumbs.
  2. Place the butter, sugar and milk in a pan and heat up until the butter is melted and the sugar has disolved. Leave to cool until the milk is lukewarm (if it's too hot it will kill the yeast).
  3. Meanwhile place the flour in a large bowl. Add the yeast and salt and stir well. Make a little hole in the middle and pour in the milk. Stir slowly and then gradually fold in the the flour. Add the eggs one by one. Now stir in the apricots, chocolate, orange zest and vanilla extract.
  4. Knead the dough for about 10 minutes. It should be quite soft and sticky. Place the dough into the baking pan and cover with cling film. Leave to rise for about 1½ - 2 hours.
  5. Preheat the oven to 200 degrees Celsius. Bake the Gugelhupf for around 25 minutes until golden. Check if the cake is baked by inserting a skewer in the middle until it comes out clean. If the cake browns too quickly cover it with foil after 10 minutes.
  6. Remove from form after it cooled.
  7. Dust with icing sugar and serve.
Recipe by My Dinner at http://www.mydinner.co.uk/german-food/white-chocolate-and-apricot-gugelhupf/