Dissolve the yeast in slightly warmed milk. Knead with all the other ingredients to form a smooth yeast dough. Finally knead in the washed raisins briefly. If you like, put a few shaved almond shavings directly below into the greased dish for decoration and fill in the dough. I took a silicone mold and still greased it very lightly.
Let the Gugelhupf rise in a warm place until it has enlarged significantly. It was pretty warm in my kitchen so it took about 45 minutes.
Then bake the cake at 175 degrees fan-assisted air for 30 minutes, leave it in the switched-off oven for another 10 minutes and then let it cool in the tin for another 5 minutes. After that he let himself fall just fine.
If desired, decorate with a touch of powdered sugar.
If desired, a few pieces of apple, pitted cherries or walnuts can be kneaded into the dough instead of the raisins. But then it is no longer an original Alsatian Gugelhupf.
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