Moselle Bundekuchen

Ingredients for 1 servings:

• 1 kg flour
• 45 g yeast, fresh
• 150 g sugar
• 2 tsp salt
• 400 g butter
• 4 eggs
• 400 ml milk
• 200 g raisins
• 100 g almond(s), for the mold
• lots of powdered sugar
• Butter, for greasing the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours

traditional yeast cake with Moselle wine

The baking room should be as warm and draft-free as possible so the dough can rise well. The ingredients should be lukewarm/lukewarm. Sift all the flour onto a baking board or into a very large bowl. Make a well in the center of the flour and dissolve the yeast with 0.2 l of milk and a little sugar. Stir half of the yeast milk in the center until it forms a thick paste, then dust with a little flour. Cover with a cloth and let it rise for about 20 minutes. After the first rise, add the melted butter and the remaining ingredients (except the almonds), stir from the center out, and beat or knead the dough. Then let the dough rise briefly again. Now (if you have one), grease the cast-iron yeast bundt pan well with butter and line the inside with almonds. Otherwise, pour it into a Bundt pan. Pour the dough into the pan, cover with a tea towel, and let it rise for 2 hours. Place the baking pan in the oven and bake for about 50 minutes, until the top is nicely browned. The Bundekuchen is ready when the top is nicely browned all over: after about 50 minutes. Then, generously sprinkle with powdered sugar. The cake is neither light nor dense. It shouldn’t be eaten fresh; it needs to rest. It’s the perfect accompaniment to a tart, dry Moselle wine. Perhaps a Beerenauslese wine to accompany it. Bundekuchen is baked for fairs, christenings, and funerals.