The Patzerlgugelhupf is a speciality from vienna. “Patzerl” means “a little bit” and the cake is called like this because of his different fillings: a little bit nut, a little bit quark, a little bit plum butter, a little bit poppy seeds. A cake which is perfect for people who can not make up their mind and a cake which is perfect to use up left overs. I saw a picture of such a cake in the net some time ago and fell into love with it. And so I had to bake him. And because I always love to use the sweet starter as preferment for pastry, I used him here as well. But for those who do not call this kind of sourdough their own: You can replace him easily with a biga!

The filling is wrapped into little parts of dough and formed into balls. This worked very good with the firmer poppy seed and the almond filling (I had to replace the hazelnuts due to fact that hazelnuts are hard to get at the moment due to the bad harvest in turkey). For the plum butter and the quark filling I had to treat dough and filling with gentleness. To avoid a sticky mess I had to use not to much filling either!

I baked the cake in my small alsacian kugelhopf pans made from clay. But one big metall bund pan would work as well. But then you should elongate the baking time for 10 min.

At the end, I’m still in love with the cake: light, fluffy crumb and all the fillings I love! And you never know what filling you will get with the next piece. So who could stop after one piece?

 

Wiener Patzerlgugelhupf

für 2 small Kougelhopf form mit 19 cm diameter (or one big with 24-26 cm diameter)

Süßer Starter

• 150g sweet Starter
• 150g flour Type 550
• 75g Water

Teig

• Sweet Starter
• 275g flour Type 550
• 100g Egg (2 egg size M)
• 40g Egg yolk (2 egg size M)
• 30g orange juice (about 1/2 Orange)
• 5g Salt
• seeds of 1/4 Vanilla bean
• zests of 1/2 Orange
• 10g fresh yeast
• 150g Butter
• 75g sugar

almond filling

• 30g sugar
• 80g milk
• a little bit tonka bean
• 80g grounded almonds (or hazelnuts )
• 10g bread crumb

poppy seed filling

• 100g milk
• 20g semolina
• 40g poppy seeds, grounded
• 40g sugar

Quark filling

• 80g Quark
• 1 egg yolk
• 10g starch
• 20g sugar
• seeds of 1/4 Vanilla bean

Poiwdel filling

• 150g plum butter
• cinnamon to taste

Mix all ingredients for the Sweet starter and let it rise for 3 hours at 30°C.

For the dough: Knead all ingredients except sugar and butter for 5 min at slow speed. The knead 5 min at fast speed. Now add sugar in three increments and knead a always a minute in between. Now add the butter (cut into small pieces) all at once and knead until full gluten development (about 15 min) at fast speed. The dough should be now soft and silky.

Let rise for one hour, then chill the dough for at least1 hour in the fridge (up to 12 hours).

In the meantime prepare the fillings:

Almond filling: bring milk with sugar to boil and stir in the almonds, spices and bread crumbs. Stir the mixture until its starts to bubble.Now set aside to cool down.

Poppy seed filling: bring milk with sugar to boil and stir in the semolina and grounded poppy seeds. Stir the mixture until its starts to bubble. Now set aside to cool down

Quark filling: Mix all ingredients to a homogenous filling

Poiwdel filling: Season plum butter with cinnamon to taste.

Grease the Kougelhopf pans.

Divide the dough into 25g pieces (about 40 pieces). Roll each dough piece to a disc with 6 cm diameter. Place one teaspoon filling on each disc (10 disc per filling) and close the dough carefully over filling, so that little dough balls are formed. Place the dough balls in the kugelloaf pans (20 balls / 5 of each filling).

Proof for 1.5 hour or until the volume doubles.

Bake at 160°C for 60 min with steam.

Tip: If you want to use a biga instead of a sweet starter, mix 165 g flour Type 550, 80g water and 1g of fresh yeast. Let the biga ferment in the fridge for at least 16 hours.