Schratt Gugelhupf

For the Schratt-Gugelhupf, first warm the milk to lukewarm and dissolve the yeast in it. Mix with part of the flour to form a soft dough. Pour the remaining flour over the pre-dough, keep warm and let rise for 20 minutes.

Cream butter with granulated sugar until well fluffy, then stir in yolks.

Add the ripe pre-dough with salt and lemon zest to the butter-yolk mixture and mix until everything is a slightly soft dough. Beat the dough until it is silky to the touch and comes away from the side of the bowl. Cover and let rest for 30 minutes.

Preheat the oven to 180 °C bottom heat.

Roll out the dough on a floured pasta board to about ½ cm thick in a square. Sprinkle evenly with cinnamon and raisins and roll up.

Butter a bundt pan and sprinkle with sliced almonds. Place the dough inside and brush with butter. Keep warm and let rise until just below the rim.

Then bake in the preheated oven at 180 °C for about 40 minutes. Turn out the Schratt-Gugelhupf from the mold, let cool and sprinkle with sugar.

Preparation Tip:

The recipe for the Schratt Gugelhupf comes - as the name suggests - from the castle actress Katharina Schratt, the bosom friend of Emperor Franz Joseph. The latter often stopped by the Schratt Villa in Bad Ischl for a coffee and a Gugelhupf after his morning walk.

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