Gugelhupf – Vargenau CC BY 2.5


  • yeasty dough
  • raisins,
  • almonds,
  • Kirschwasser cherry brandy


From Wikipedia, the free encyclopedia.
Gugelhupf or Kugelhupf is a term used in Southern Germany, Austria, Switzerland, Tyrol, and Alsace to refer to a type of cake. In the Czech Republic, it is called bábovka, in Poland babka, in Croatia, Slovenia, Bosnia, and Herzegovina, and in Serbia, it is called kuglof. In Italy, because of the long bond with the Austro-Hungarian Empire of that city, the cake is also part of Trieste and Gorizia’s typical cuisine. Its name is cuguluf. Generally, the Gugelhupf has the shape of a toroid, like a doughnut. Like the Jewish dessert Kugel, the word “Gugelhupf” is derived from the Middle High German term “Kugel,” meaning ball or globe.

How to make Gugelhupf

A common type of Gugelhupf consists of a soft, yeasty dough that contains raisins, almonds, and Kirschwasser cherry brandy; some variations include candied fruit and nuts. It is baked in a unique circular pot, initially made of glazed ceramic, now used to bake Bundt cakes. It is usually eaten for breakfast or during the coffee break.

It was chosen as the dessert to represent Austria at Café Europe, an initiative of the European Union’s Austrian Presidency for European Day 2006.

Regional Recipe from Friuli (Trieste and Gorizia)

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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