Guguhof Bread

Flavor: Milky; Technique: Baking; Time-consuming: Several hours; Difficulty: Advanced.

Detailed Steps for Making Guguhof Bread

Mix high-gluten flour, milk, yeast, salt, eggs, and granulated sugar.

Knead the dough well, add butter, knead until a thin film can be pulled out, then mix in raisins soaked in rum and cranberries.

Let the dough with dried fruits sit in a warm place and wait for it to ferment.

When the dough doubles in size, dip your finger in flour, poke the dough, if the hole does not shrink or collapse, it means it has fermented perfectly.

Press the fermented dough with your hands to release the air, cover with plastic wrap, and let it sit for 15 minutes.

Use a 10-inch non-stick pumpkin-shaped cake mold, grease the inner walls of the mold, and sprinkle with sliced almonds.

Make a hole in the proofed dough, shaping it into a uniform ring the size of the mold.

Place the ring-shaped dough into the mold and wait for the final proofing.

Let the dough proof again until it is 1.5 times its original size, preheat the oven to 175°C, and bake on the lower rack with both top and bottom heat for 40 minutes.

Once the time is up, immediately remove the bread from the oven.

Remove from the mold, let it cool slightly, then store at room temperature in an airtight container.