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Generously butter a gugelhupf mold. Sprinkle with sugar. Reserve. Preheat the oven to 350 degrees F. Roll out the dough into 1/4-inch thickness, about 12-inches wide and 16-inches long. Spread the butter throughout the surface. In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter.
A Gugelhupf cake pan is basically a smaller and taller Bundt cake pan. Bundt cake pans work perfectly well for this recipe. You don’t need to go out of your way and buy an authentic mould unless you really need it. This recipe is really beyond easy.
The original Gugelhupf cake is made in a ring form from a cake batter leavened with yeast and dotted with raisins, almonds and sometimes candied fruit. Also called a Napfkuchen (northern Germany), Bundkuchen (Rhine), Aschkuchen (northeast) or Rodonkuchen (northwest).
Preheat your oven to 170°C / 340°F and coat the bundt pan with melted butter. Whisk the butter with the egg yolk until foamy, add icing sugar, and stir until creamy. Add vanilla extract or sugar. Beat the egg whites until stiff. Sift together the flour and baking powder. Mix half of the flour into the butter mixture and combine.
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