Desserts: Advent Gugelhopf

Advent Gugelhopf


  • 1.5 tsp. salt
  • 2 eggs
  • 1 egg yolk
  • 2 tbsp. cream
  • 1 egg white
  • 1 organic orange, use grated zest only
  • 75 g sugar
  • 1 cube yeast (approx. 42 g), crumbled
  • 50 g shelled ground almonds
  • 100 g butter, soft
  • 2 tbsp. Lebkuchen spice
  • a little icing sugar to dust
  • 600 g white flour
  • 2 dl milk, lukewarm
  • 150 g lemon curd
Order the ingredients from COOP@home


Mix the flour and the remaining ingredients including yeast in a bowl. Add the butter, milk and eggs, mix everything together and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hours until double in size.

Over a medium heat, warm the almonds and remaining ingredients with the egg whites, stirring constantly, for approx. 3 mins. then stir in the cream. Separately combine the lemon curd, almonds, egg yolk and orange peel.

Shape: Sprinkle a little flour on the work surface and roll out the dough to a square (approx. 35 x 35 cm). Coat half the dough with the Lebkuchen mixture and the other half with the lemon curd mixture, leaving a gap of about 4 cm in the middle. Roll both sides of the dough up towards the middle. Coat the 'seam' with a little water and press lightly together. Place the strand of dough – with the Lebkuchen mixture on the bottom – in the prepared tin so that the 'seam' is pointing towards the middle. Leave the cake to stand for another 30 mins. or so. Position the oven rack in the lower half of the oven and cover with baking paper.

Bake for approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, tip onto a cooling rack and cool completely. Dust the cake with icing sugar.


  • Desserts
  • 3h 50 Preparation/cooking time: ca. 30m + Allow to rise: ca. 150m + Bake: ca. 50m
  • Servings For 16 servings
  • Nutrition 355 Kcal