Patzerlgugelhupf

First prepare the dough for the Patzerlgugelhupf.

For the dough, mix the yeast with warm milk and sugar in a mixing bowl, add all the other ingredients, stir in the butter last and work into a smooth dough. Cover with a cloth and let rise at warm room temperature or at about 40 °C in a slightly open oven for about 30 minutes. In the meantime, prepare the various fillings.

For the curd filling, mix all ingredients.

For the poppy seed or nut filling, bring the milk and sugar to the boil, add the remaining ingredients and allow to cool.

For the filling, mix the powidl with rum.

Take the dough out of the container and (if necessary on a lightly floured work surface) form into a long roll and divide into 24 pieces. Fill them alternately like “Buchteln” and place them one after the other in a “Gugelhupfform” that has been greased with melted butter and sprinkled with breadcrumbs, so that the “Patzerl” lie alternately next to and on top of each other.

Cover the Patzerlgugelhupf and let it rise again. Bake in a preheated oven at 165 °C for about 45 minutes.

Preparation Tip:

If you don't like raisins, simply omit them from the curd filling for the Patzerlgugelhupf.

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