Raisin Gugelhupf

For the raisin bundt cake, soak the raisins in hot water for 1/2 hour.

Put the flour in a bowl and make a dent in the center. Heat the milk to about 30 °C. Crumble the yeast and dissolve it in the milk. Pour the milk with the yeast into the flour well, mix with a little flour and dust.

Melt the butter, add the sugar and salt and let the mixture cool down a bit. Then stir in one egg after the other. Add to the flour and mix everything together to form a smooth dough. Flavor with vanilla pulp and a little juice and zest of a lemon.

Drain and dry the raisins. Stir into the dough with the almond flakes.

Butter a large cake pan and dust it with flour. Pour the dough into it. Place a warm damp tea towel over the pan and let the dough rise for 2 hours.

Preheat the oven to 180 °C.

Bake the raisin ring cake on the lowest rack for 45 to 50 minutes.

Turn out of the pan onto a cooling rack, let cool and sprinkle with powdered sugar.

Preparation Tip:

Use unsulphured raisins and untreated organic lemon for the Raisin Gugelhupf!

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