Gugelhupf – Turban cake – Kuglóf

INGREDIENTS 

150ml warm milk

100g sugar 

7 g dried yeast 

500g  flour

100g raisin

50ml  rum

1 teaspoon salt 

2 eggs 

1 teaspoon  vanilla extract

150g soft butter 

2 tablespoons cocoa powder 

3 tablespoons warm water

50g whole almonds

METHOD

1. Mix 1 teaspoon of sugar, 2 tablespoons of flour and the yeast with the lukewarm milk.  Sprinkle 1 tablespoon flour on top and set aside for 10 minutes to allow the yeast to rise.  

2. Pour the rum over the raisins and set it aside. 

3. Sift the remaining flour into the bowl of the standing mixer, add the eggs, the butter, the sugar, the vanilla extract, the sugar and the salt. Pour the milk-yeast mixture on it.

4. Start to knead on low speed for 2-3 minutes, then switch to a higher speed and continue kneading for 6-8 minutes.  Add the raisins (with the rum!) and knead for 1-2 minutes. Stop the machine, half the dough and put one half in another bowl. Leave the other half in the machine and add the cocoa powder mixed with warm water and mix thoroughly together.

5. Place the dough in a separate bowl, cover with (oiled) plastic foil, and let it rise double in a warm place for about two hours.  Meanwhile, prepare the 2.5-litre baking form: grease it with soft butter, and put 1-1 grain of whole almonds in each gap at the bottom. 

6. Move the white dough on a floured surface and stretch it with your fingers into an approx.  25 x 40 cm rectangle. Then place the brown dough on top of it and gently stretch it to the same size too. Roll them up together and twist the roll several times.

7. Place the dough in the prepared baking form.  Cover it with a tea towel and let it rise again approx.  for 60 min.  Meanwhile, preheat the oven to 170 ° C and bake the dough until golden brown  (25-30 minutes).  Allow to cool in the baking form.  Before serving, sprinkle thinly with icing sugar.