Yeast Bundt Cake

Ingredients for 8 servings:

• 1 cube of yeast
• 1 tsp sugar
• 5 tbsp milk, lukewarm
• 500 g flour (wheat flour, 550)
• 150 g sugar
• 1 packet of vanilla sugar
• 6 drops flavoring (lemon baking oil)
• Salt
• 200 g butter, melted or margarine
• 3 eggs
• ⅛ liter milk, lukewarm
• 125 g raisins
• Margarine, for greasing the mold
• breadcrumbs
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

actually always works and doesn’t dry out so quickly

This recipe almost always works and doesn’t dry out: Make yeast milk by crumbling the yeast cube, sprinkling it with 1 teaspoon of sugar, and adding 5 tablespoons of warm (not hot) milk. Mix thoroughly and let it stand at room temperature for 15 minutes. Put the flour in a bowl, add the sugar, cooking oil, a pinch of salt, melted butter, and the eggs. Mix briefly (with a food processor or similar), then add the yeast milk and finally the rest of the milk. Beat or knead until bubbles form. Cover and let rise in a warm, not hot, and not drafty place until the dough has roughly doubled in size. Depending on the temperature, this can take up to 1 hour. In the meantime, wash the raisins, drain well, and then fold them into the yeast dough. Grease the dish, sprinkle with breadcrumbs, and pour in the dough. Place in a cold oven and let rise again until it has increased by about 1/3. Then preheat the oven to 175-200 degrees Celsius, depending on your oven, and bake for about 50 minutes. After 35 minutes, check the surface to see if it’s already starting to brown; cover with aluminum foil if necessary. Let it cool briefly, then turn out and let it cool completely. Dust with powdered sugar while cold.