Kugelhupf (2)
Instructions
To ferment the beer yeast with 3 tablespoons of flour and a bit of lukewarm milk, work the butter with egg, sugar and grated lemon zest.
When the yeast has doubled in volume, add it to the butter mixture, add rest of flour, raisins softened in hot water and cream.
Work the mixture until it detaches from the spoon.
If it is not soft enough add a little warm milk.
Pour the dough into a buttered and floured, and filling it halfway, raise until it arrived in 2 fingers from rim.
Bake in hot oven for 1 hour and 1/4.
Remove from oven and let rest.
Serve cold powdered with icing sugar.
