Kugelhupf

Ingredients

• g Hungarian or superfine flour
• g butter
• g sugar
• g sultana raisins
• g brewer's yeast
• whole eggs
• pinch salt
• lemon zest
• milk

Instructions

1. Knead the yeast with warm milk and a handful of flour into a small firm dough, cut a cross on top, and set it covered over a film of milk near gentle heat to rise.
2. Melt the butter (in winter, in a bain-marie), work in the whole egg, then add sugar, flour, yolks, salt and lemon aroma, mixing well.
3. Add the risen yeast dough and beat with warm milk a spoonful at a time for over half an hour to a fairly loose batter, then fold in the raisins.
4. Pour into a buttered, sugar-and-flour-dusted smooth mold filled less than halfway; let rise 2-3 hours in a warm place until it reaches the rim.
5. Bake at moderate heat, unmold cold, and dust with icing sugar or brush with rum.