Your shopping cart is still empty.
Add a product and start shopping.
-
Home delivery
Total amount
Order subtotal:
CHF
Delivery costs:
CHF
Total:
CHF
- Home
- Inspiration & Gifts
- Recipes
- Aperitif fingerfood
- Mamma mia Gugelhopf
Mamma mia Gugelhopf
Nutrition facts per serving:
- Energy in kcal about 171
- Fat about 5g
- Carbohydrates about 23g
- Protein about 6g
This is needed
This is needed
for 16 piece
Dough
- 500 g half-white flour
- 0.5 cube yeast (approx. 20 g), crumbled
- 2 tbsp rosemary, chopped
- 3 tbsp white wine
- 1.5 tsp salt
- 2 tbsp olive oil
- 3 dl sparkling mineral water
Filling
- 250 g tomato, diced
- 120 g Mortadella sausages, cut into thin slices
- 2 garlic clove, finely chopped
- 1 onions, finely chopped
- 75 g soft dried tomatoes, cut into strips
- 2 pinches sugar
- a little cayenne pepper
- 3 tbsp capers
- 75 g black olives, pitted, sliced
- 1 tbsp olive oil
- 0.25 tsp salt
- 1 tbsp rosemary needles
Tools
View these products
- One ring-shaped cake mould (holding approx. 2 l)
And that's how it's done
And that's how it's done
Dough
Place the flour in a bowl and create a well in the centre. Stir the yeast and wine into the well to create a thin paste, dust with a little flour. Set aside until the paste begins to froth (approx. 30 mins.). Add the rosemary, salt, oil and mineral water to the flour, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Filling
Fry the Mortadella, onion and garlic, without any oil, in a non-stick frying pan for approx. 2 mins. Add the tomatoes, cook for a further 5 mins., season. Allow the mixture to cool. Cover and set aside the olives and capers.
To shape, brush the ring-shaped cake mould with olive oil and sprinkle with the rosemary. On a lightly floured surface, roll the dough out into a rectangle (approx. 40 x 48 cm). Spread the filling over the dough. Scatter the reserved olives and capers on top. Roll the dough up from the long edge, cut in half lengthwise. Individually twist both pieces of dough into spirals from the ends to the middle, place on top of each other in the prepared cake mould and leave to rise for approx. 30 mins.
Bake for approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove and turn out onto a baking tray. Return to the oven and bake for approx. 10 mins.
