1. Reserve a little of the specified butter for greasing the dish; use the rest in the following steps. Mix the raisins with the rum and leave for at least 1 hour (or overnight).
2. Dissolve the yeast and a spoonful of sugar in the lukewarm milk, then knead with the flour, remaining sugar, eggs, lemon zest, salt and soft butter into a glossy, soft dough - it should come away from the sides of the bowl.
3. Work in the rum-soaked raisins and let rise covered for 1 hour.
4. Butter a Gugelhupf tin thoroughly, put a whole almond into each groove at the bottom and fill with the dough; let rise for another 30 minutes until it almost reaches the rim.
5. Bake in an oven preheated to 175 °C for 40-45 minutes (skewer test), leave in the tin for 10 minutes, then turn out onto a rack.
6. Once cool, dust generously with icing sugar and serve with coffee.
Tip: A soft dough is the secret: don't add more flour, just keep kneading - that's what makes the Gugelhupf light and fluffy.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.