Gugelhupf with Poppy Seed Filling

For the Gugelhupf with poppy seed filling, prepare the Gugelhupf mold. Then put all the ingredients for the dough one by one into a yeast dough bowl and mix with a fork. The dough should be soft enough to just mix with a fork. Cover with a tea towel and let rest until the filling is ready.

To make the filling, bring the milk to a boil, stir in semolina, add poppy seeds and remove from heat. Mix in remaining ingredients and season generously. Fill the soft dough alternately with the filling into the gugelhupfform. Starting with the batter, filling,batter, filling and finishing with more batter. The entire filling should be covered with batter.

Cover the Gugelhupf with a tea towel and let rise in a warm place until the dough volume has increased by about ¼. Brush with lukewarm water and place in a cold oven. Turn on the oven to 160°C hot air or 180°C low top heat. Bake the Gugelhupf for 45-55 minutes and check it for doneness towards the end of the cooking time.

If the Gugelhupf with poppy seed filling is already brown but not yet cooked through, cover it with aluminum foil, reduce the baking temperature by 40°C and let the Gugelhupf finish baking.

Preparation Tip:

A large Gugelhupf, 22-24 cm inside diameter, makes 16 large pieces.The dough grows up over the mold during baking, so rises very much.

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