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Poppy Seed Gugelhupf

  1. Heat the milk until lukewarm. Dissolve the yeast in it, add a pinch of sugar and stir in sufficient flour so that the mix is no longer totally liquid. Dust with a little flour and leave to rise approx. 30 minutes.
  2. Mix flour in a bowl with the egg, egg yolk, the proved mix, sugar, a pinch of salt and lemon peel and pour in the melted butter. Stir or beat into a smooth dough. Leave in a warm place for at least 45 minutes to rise.
  3. Filling: Heat up the milk, sprinkle in the ground poppy seeds and semolina and stir in well. Add honey, sugar and rum and stir in the raisins. Stir continuously for a few minutes over a gentle heat. Leave to cool.
  4. Brush the mould with melted butter and preheat the oven to 180 °C (fan).
  5. Knead the dough again and roll it out to form a rectangle (50×20 cm). Spread the poppy filling along the length in the middle, fold the two uncoated areas over the top and place the roll into the mould. Allow the ends to overlap a little.
  6. Brush generously with butter and bake for 45 – 50 minutes until golden brown. If it browns too quickly, cover with aluminium foil. Serve dusted with icing sugar.


Source: Austrian National Tourist Office





  • 400g flour
  • 200 ml milk
  • 20 g yeast
  • 50 g melted butter
  • 50 g granulated sugar
  • 1 egg, 1 egg yolk
  • Pinch of salt
  • Grated lemon peel


  • 150 g ground poppy seeds
  • 100 g semolina
  • 500 ml milk
  • 2 tbsp. honey
  • 50 – 80 g granulated sugar
  • 20 – 40 ml rum
  • 50 – 80 g raisins

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