Yeast Gugelhupf with raisins

Ingredients for 1 servings:

• ½ cube of yeast
• 50 ml milk
• 200 g flour
• 2 tbsp raisins
• 1 tbsp rum or orange juice
• 2 eggs
• 175 g butter
• 25 g sugar
• 1 pinch of salt
• 2 tbsp almonds, chopped
• 1 tbsp powdered sugar
• Fat, for the shape

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Dissolve the yeast in lukewarm milk. Sift the flour into a bowl and make a well in the center. Pour in the yeast milk and dust with a little flour. Cover and let rise in a warm place for about 15 minutes. Soak the raisins in rum or juice. Knead the eggs, 100g butter, sugar, raisins with liquid, salt, almonds, and yeast mixture. Form into a ball and let rise, covered, for 1 hour. Knead the dough thoroughly and press it into the center. Pour into a greased 1-liter Bundt cake pan and let rise until the dough almost reaches the edges. Preheat oven to 190°C (170°C fan-assisted oven). Bake the Bundt cake for about 50 minutes, turn it out, brush with 75g melted butter, and dust with powdered sugar.