Traditional German Yeast Cake with Raisins
Ingredients
- 100 ml lukewarm milk
- 1/2 cube fresh yeast
- 400 g all-purpose flour
- 80 g sugar
- 1 tsp salt
- 2 large eggs
- 75 g softened butter
- 200 g raisins
- a little flour for dusting
Preparation
Warm the milk until lukewarm. Crumble the yeast into the milk and stir. Knead the flour, sugar, salt, eggs, and butter with the yeast milk for at least 5 minutes. Cover the dough in the bowl with a kitchen towel and let rise for about 40 minutes
Place the dough on a lightly floured work surface and knead briefly. Then knead in the raisins. Shape the dough into a ball and form a hole in the center with your fingers
Swirl a silicone Gugelhupf mold (about 22 cm in diameter) with cold water and let drain briefly. Place the dough in the mold. Cover and let rise again for 60 minutes
Preheat the oven to 180°C (convection: 160°C). Bake the Gugelhupf in the oven for about 35-40 minutes. Remove the Gugelhupf from the mold only when it has completely cooled
Tips
Yeast pastries dry out quickly. The Hefegugelhupf tastes best on the first day. You can also slice it and freeze it in a freezer bag to keep it fresh for a long time; it can be thawed or toasted as needed
