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Gugelhupf is traditionally baked in a special Bundt baking dish. It is prepared not only in Austria, but also in Germany and Alsace. The name of cake consists of a reference to the word «ball» (germ. Gugel, Kugel) and to the word «bounce» (germ. hupfen), because the dough rises magnificently during baking. This cake especially delightful on cold winter days. Ingredients 500 g wheat flour 100 g sugar 7 g instant yeast 62 g (1 pc) egg 250 g milk 1 g salt 150 g unsalted butter, at room temperature 150 g candied oranges 15 g almond petals Syrup 250 g water 250 g sugar 30 g caramel syrup or vanilla extract (15 g) Preparation 1. Prepare and weigh all the ingredients. In a large bowl, sift the flour, add sugar, egg, salt, milk, instant dry yeast and mix well with a mixer fitted with a dough hook. Knead the dough at low speed for 3-4 minutes, until smooth. 2. Add soft butter in three stages and continue mixing until the dough is smooth. 3. Using the do
