Crumble the yeast into the lukewarm milk and dissolve it in it.

Put the flour, eggs, sugar, butter and salt in the mixing bowl. Then add the yeast milk and knead everything together. Shape the dough into a ball, dust lightly with flour and cover and let rise in a warm place for 1 hour.

Cut the apricots into small cubes. If you like, you can also use pickled raisins. Chop the walnuts. Preheat the oven to 210 ° C O / U heat. Grease the bundt pan and dust with flour.

After 1 hour, when the dough has visibly enlarged, knead again briefly and roll out into a rectangle, about 30x40 cm.

Spread the apricot cubes and chopped walnuts on the batter. Then roll it up from the long side. Place the rolling pin in the bundt pan. Then bake in the preheated oven for 45 minutes. After about 20-25 minutes, cover the bundt cake with aluminum foil so that it doesn't get too dark.

Turn the Gugelhupf out of the tin immediately after baking and let it cool down on a wire rack. Heat the apricot jam and brush the Gugelhupf all around. When the jam has dried, stir in the icing and pour over the Gugelhupf.