Gugelhupf – Classic Bundt Cake

Steps

• Put raisins and a tablespoon apple juice in a small bowl, set aside.
  
  
• In a small cup stir together yeast, warm milk (40°-45°C) and a teaspoon of sugar. Leave it for about 10 minutes or until the yeast has foamy formed. Note : if the mixture doesn’t foam, it means the yeast will be not working so you have to start over with new yeast.
  
  
• In a large bowl, mix the remaining sugar, butter, eggs and a pinch of salt. Add the flour and yeast mixture, switch to the dough hook. Let it mix on a low speed until well-combined. Continue mix for another 4-5 minutes until dough is smooth and elastic.
  
  
• Sprinkle the dough with some flour. Cover with plastic wrap and let it rise for about an hour in a warm place until doubled size. Meanwhile, grease the Kugelhopf mold (diameter 20-25 cm) with butter.
  
  
• Punch down dough and roll out into a rectangle form on a lightly floured surface. 
 Scatter the raisin and almonds over the dough. Start from the side, roll up the dough.
  
  
• Transfer the dough to the Bundt mold. Cover with kitchen towel and let rise again until it fills the mold for about 45 minutes.
  
  
• Remove the towel from the mold. Bake in a preheated oven at 180°C for 15 minutes, then loosely cover mold with foil and continue baking until nicely browned, about 20-25 minutes. Check the cake with a toothpick inserted into the center and it should comes out clean.
  
• Let cool for a couple minutes. Unmold, and let cool completely on rack. Dust with confectioner sugar.