Gugelhupf

To prepare a delicious and fragrant cozonac, the first step is to take care of the raisins. They are placed in a bowl, together with the rum, and covered with plastic wrap. It is important to let them soak for about an hour at room temperature, so they absorb the aroma of the rum and become juicier. In the meantime, we turn our attention to the butter and sugar mixture. The butter should be at room temperature, and the sugar is added gradually. We mix the two ingredients with a mixer or a whisk until we obtain a creamy and fluffy composition.

After we have made this mixture, we move on to adding the eggs. It is essential to incorporate them one by one, ensuring that each egg is completely integrated before adding the next. This step is crucial for achieving a fine and homogeneous texture. Once we have finished adding the eggs, we wash the lemon and use a fine grater to obtain the grated peel, which will add a wonderful fragrance to the cozonac.

The raisins have now soaked, so we squeeze them to remove the excess rum. In another bowl, we dissolve the yeast in warm milk, being careful not to make it too hot, so as not to destroy the yeast. Once the yeast has completely dissolved, we add it to the butter and sugar mixture, along with the vanilla essence, grated lemon peel, squeezed raisins, ground almonds, and a pinch of salt. These ingredients are mixed well to obtain a uniform composition.

Now it’s time for the flour! We start adding the flour gradually, in a rain-like manner, alternating with the dissolved yeast, mixing continuously. It is important to obtain an elastic and homogeneous dough. Once the dough is ready, we prepare the special “Gugelhupf” pan, greasing it with butter and dusting it with flour to prevent the cozonac from sticking. We pour the mixture into the prepared pan, keeping in mind that it will rise considerably during baking.

We cover the pan with a kitchen towel and place it in a warm spot to rise. The dough will need about an hour and a half to double in volume. In the meantime, we preheat the oven to 170 degrees Celsius. After the dough has risen, we place it in the oven, on the middle rack, where it will bake for about 40 minutes, until it becomes golden and beautiful. It is essential to monitor the baking, as the cozonac will continue to rise.

When the cozonac is ready, we take it out of the oven and let it cool in the pan. Once it has cooled, we turn the pan over onto a platter and, for an attractive appearance, we dust the cozonac with powdered sugar. This final detail will give it a festive and appetizing look. Now, the cozonac is ready to be enjoyed with loved ones, bringing a touch of joy in every slice. Enjoy your meal!

 Ingredients: Ingredients: - 600 g of white flour 000, freshly sifted - 1 packet of dry yeast - Dr. Oetker (one packet contains 7 g of dry yeast) - 200 ml of warm milk - 200 g of sugar - 300 g of butter at room temperature (soft but not melted) cut into pieces - 5 eggs - 1 teaspoon of vanilla essence - Dr. Oetker - 1 large lemon - 100 g of raisins - 120 g of peeled, chopped almonds - 100 ml of rum - finely ground sea salt - 30 g of butter for greasing the pan - 1 tablespoon of flour for dusting the pan - 1 tablespoon of powdered sugar for decoration

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