Raisin Gugelhupf

For the raisin cake, soak the raisins in rum and leave to soak for half an hour.

Warm the milk a little. Dissolve yeast and 1 tsp sugar in 50 ml warm milk. Add some flour and prepare a dampfl.

Melt the butter in 10 ml of milk. Knead the eggs, sugar, milk, a pinch of salt, flour, some lemon peel and the dampfl into a dough. If the dough is too firm, incorporate some more warm milk. Cover the dough and let it rise in a warm place.

Strain the soaked raisins, drain well, roll in flour and knead into the yeast dough.

Grease a cake pan with butter and sprinkle with almond flakes. Pour in the dough and let it rise again.

Preheat the oven to 200 °C and bake the raisin gugelhupf for 45 minutes.

Preparation Tip:

If children are eating along, use apple juice to soak the raisins instead of rum for the Raisin Gugelhupf!

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