Gugelhupf - German yeasted crown cake

Gugelhupf – Almond raisin yeasted crown cake

 A traditional German Gugelhupf, this is a sweet yeasted cake made with raisins, almonds and a little lemon zest. Adding candied lemon or orange peel would make it very similar to a panettone. It is almost a less buttery version of a brioche. You can get a gugelhupf tin from Lakeland. Make sure it is well greased and the breadcrumbs make sure the cake doesn't stick.

500g plain flour

1 teaspoon dried yeast

125g caster sugar

zest of one lemon

I pinch salt

3 eggs

200ml crème fraiche

200g melted cooled butter

75g blanched sliced almonds

150g raisins

breadcrumbs (panko are good)

Melt the butter in a saucepan and leave aside to cool. Sift the flour intoa a large bowl, and add the yeast, sugar, lemon zest, salt, eggs crème fraiche and butter and mix with a dough hook for around five minutes, until it is an evenly combined, whole sticky dough. Cover with a cloth and leave somewhere warm to rise, for about an hour or so, until visibly risen.

Throw in the almonds and raisins, knead in until well distributed, then stretch the dough into a sausage shape and plop into your well greased and dusted with breadcrumb gugelhupf tin. Leave again, for another hour or so, until risen. Then bake in a preheated oven at 180 degrees C for about 30 mins. I covered it for the last five minutes with silver foil to stop it burning. A skewer should come out clean when inserted. Tip out onto a wire rack to cool then dust with a thick layer of icing sugar before serving. Perfect for afternoon coffee or with ice cream.

Oh, and this? This is just a picture of my ridiculously cute baby being a bit weird while I bake. Sorry. Couldn't help myself, I had to share :)