Grandma's Yeast and Raisin Gugelhupf
Tastes like grandma! Try Grandma's yeast and raisin Gugelhupf with Spoonsparrow and convince yourself.
Ingredients
- soft butter (for the pan)
- soft ground almonds (for the pan)
- 400 g flour
- 100 g ground almonds (peeled)
- 0.5 cube fresh yeast (≈21 g)
- 200 ml milk
- 100 g sugar
- 2 Eggs
- 100 g Soft Butter
- 40 ml rum
- 60 g raisins
- powdered sugar (for dusting)
Instructions
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1.
Butter the pan and line with almonds. Sift flour into a bowl, add almonds, and form a well in the center. Dissolve yeast in 2-3 tbsp lukewarm milk and 2 tbsp sugar; pour into the flour well, stir with a little flour to make a pre‑starter, cover and let rise for about 15 minutes. Add eggs, remaining butter, rest of lukewarm milk, and remaining sugar to the bowl and knead into a medium‑firm dough; let rise another ~30 minutes.
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2.
Warm rum slightly, fold in raisins, and let sit.
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3.
Knead dough again, incorporating drained raisins. Pour into prepared Gugelhupf pan, cover and allow to rise for about 15 more minutes.
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4.
Preheat oven to 180 °C (fan).
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5.
Bake for ~50 minutes, checking with a skewer; remove from oven, cool, then turn out onto a rack to finish cooling.
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6.
Dust with powdered sugar before serving.
