Kugelhopf

• Yeats dough: 100g melted butter
• 200g plain flour
• 30g caster sugar
• ¼ teaspoon of salt
• 50ml milk
• 20g fresh yeast
• 1 egg
• 1 pinch of lemon peel essence
• 2 drops of rum essence.
• 100g sultanas
• 75g almond slivers
• Icing or powdered sugar for springkling.

Make a smooth yeast dough out of all the ingredients.

Cover the dough and leave it in a warm place for approximatly 30 minutes.

Flour the ring cake mould.

Knead the dough for approximatly 5 minutes, until it is very elastic. Then quickly knead in the sultanas and almond slivers.

Make the dough into a coil and lay it into the cake mould as a ring. Push the ends firmly together.

Cover it again and leave it in a warm place until the dough fills the cake mould.

Bake in a preheated oven at 180°C for approximatly 45 minutes.

After baking, let the ring cake cool a little in the mould. Then turn it over and place it on a wire rack and let it cool completely.

Sprinkle it with icing or powdered sugar just before serving.