Turban with Cranberries | Milkbottle

Turban with Cranberries

Round Cakes

The icing and cranberries bring a Christmassy feel to this delicious turban

Gugelhupf with cranberries ( picture 164 & 176 )
Ingredients for approx. 12 pieces

500 g cake flour
+ some flour for the work surface and baking tin
20 g fresh yeast
60 g granulated sugar
180 ml luke-warm milk
4 egg yolks (size M)
150 g soft butter
+ some extra for the baking tin
2 tsp cinnamon powder
70 g cane sugar
200 g cranberry jam
+ some extra for serving
150 g icing sugar
1 tbsp lemon juice

Put the flour in a bowl and make a well in the centre.
Crumble the yeast and mix with 1 tsp of sugar and 5 tbsp of milk.
Add the mix into the dent.
Cover with a kitchen towel and allow to rest for 10 minutes until the mix has bubbled up.
Add the remaining milk, sugar, egg yolk and 100 g of butter.
Knead well with the dough hook of your hand mixer until you get a smooth dough.
Place the dough into a bowl and allow to rest for 60 minutes.
Knead the dough vigorously once again.
Roll out the dough on a floured surface until 5 mm thin.
Cut into squares (8cm).
Melt the remaining butter (50 g).
Mix the cinnamon and cane sugar.
Spread half of the squares with jam and the other squares with butter.
Sprinkle with the sugar mix, keeping 2 tbsp aside.
Then pile the squares by stacking 4 squares each with alternating filling on top of another.
Use a kitchen knife and cut the stacks lengthwise in halves, so you get rectangles of 4x8 cm.
Grease a bundt cake tin (containing approx. 2,5 L) with butter and dust with flour.
Place the pieces of dough upright into the tin, all around.
Always use one hand to hold the pieces to keep them from falling over.
Evenly spread the remaining melted butter and the sugar that was kept aside over the dough.
Cover and leave to rise for 30 minutes.
Pre-heat the oven to 180°C (fan-assisted 160°C).
Place the tin on a wire rack on the second lowest shelf of the oven and bake for 50 minutes.
If the top of the cake is getting too dark, cover with some tin foil.
Allow the cake to cool down in the tin for 15 minutes.
Turn onto a wire rack and allow to cool down completely (approx. 60 minutes).
Afterwards turn the cake bottom side up, so the sugared side is on top.
Mix the icing sugar, lemon juice and 1-2 tbsp of water until you have a smooth and thick yet fluid icing.
Spread the icing over the cake.

Preparation time: approx. 40 minutes (plus 90 minutes for resting + 50 minutes for baking + 1 hour for cooling down)

Image and recipe: Kitchen Trinity via Taverne Agency

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