The BUNDT CAKE - how you prepare it in Europe

Today I show how to prepare a classic bundt cake. In Germany/Austria/Switzerland we call this cake »Gugelhupf«. Traditionally it's just a butyraceous yeast dough with dry fruits. Very simple. But in former times the people often were poor and
tried to prepare the best out of less. So why not try the classic recipe? Just a warning: It is not a very sweet cake, but you can put jam on it.

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Musik from Audionetwork
Track 1: Side Walk (Adam Drake / Neil Williams)
Track 2: Tiny Feathers (Adam Drake / Neil Williams)
Recipe:
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YEAST DOUGH:
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» 4 cups (500 g) cake flour
» 1 cup (250 ml) warm milk
» 42 g fresh yeast (oder 7 g dry yeast)
» 1 cup (250 g) soft butter
» 1/4 cup (50 g) sugar
» 3 eggs
» 1 pinch of salt
FILLING:
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» 1/3 cup (75 ml) rum
» 1/3 cup (75 ml) water
» 1 cup (150 g) raisins
» 1 cup (100 g) almonds, slivered
TIPS FOR PREPARATION:
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» marinate the raisins overnight inside the warmed rum water sugar juice
» Proving times: yeast sponge 30 minutes, main yeast dough 60 minutes, filled in dought again for 45 minutes
» If the dough is too sticky add some flour so that you can roll or spread out the dough on the countertop
» dry yeast: no yeast sponge required
» spread the dough on the countertop: 12 inch x 16 inch (30 cm x 40 cm)
» serve on the preparation day
» finally spread powdered sugar

Видео The BUNDT CAKE - how you prepare it in Europe канала CakeClassics