Fine Guglhupf

Summary

Ingredients

• 160 g butter
• 100 g suar
• 4 egg yolks
• 2 egg whites
• 1 pinch (s) salt
• 400 g flour
• 30 g yeast, fresh
• 0.25 liter ¼ milk
• 100 g raisins
• 30 g almond (s), round

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Instructions

1. Beat the butter until foamy and mix with the sugar, egg yolk, flour, salt, milk and crumbled yeast to form a soft dough until it comes off the mixing spoon. Prepare the yeast dough with a dough hook.
2. Beat the egg whites until stiff and fold in the raisins, add to the batter. Then pour the dough into a buttered and floured bundt cake pan and place in a moderately warm place to rise until the volume has doubled.
3. Bake for 60 minutes at approx. 170 ° C, turn out onto a sieve, allow to cool and sprinkle with powdered sugar.