Yeast Gugelhupf with raisins

1. 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.