CHRISTMAS GUGELHUPF ( Weihnachtsgugelhupf)

A classic, enriched, yeasted dough cake – like a German version of a fruit loaf – just as good sliced and eaten fresh as it is toasted for breakfast.

Serves 8 50g raisins 50g currants 50g mixed peel 1 tbsp dark rum or brandy 75ml tepid milk 20g fresh yeast, or 10g dried 250g plain flour ½ tsp fine sea salt 80g caster sugar 150g unsalted butter, at room temp, plus extra for greasing 2 eggs 1½ tsp vanilla extract Finely grated zest of ½ lemon Finely grated zest of ½ orange 50g flaked almonds 1 tbsp fine semolina Icing sugar, for dusting

you will need:

20cm Gugelhupf tin

1 Put the dried fruit into a bowl, pour over the rum and set aside to steep.

2 Dissolve the yeast in the milk.

3 Add the flour and salt to a large mixing bowl. Meanwhile, in a separate bowl, beat the sugar and butter together until creamy. Add the eggs and beat again; don’t worry if the mixture looks split at this stage.

4 Add the yeasted milk, butter mixture and vanilla extract to the flour and, either using your hands or a wooden spoon, mix everything together until a sticky, dense dough is formed. If using a free-standing electric mixer, put the flour, salt, sugar, butter, eggs and vanilla extract into the bowl and pour over the yeasted milk. Using the paddle attachment, mix for a couple of minutes. Once your dough is formed, cover and set aside to rise for around 1 hr, or until it has expanded a little.

5 Mix the rum-soaked fruit, citrus zests and almonds into the dough.

6 Butter the inside of the Gugelhupf tin and sprinkle with semolina, shaking it around so it coats the entire surface. Spoon in the dough, cover with a tea towel and place in a warm spot for 30–45 mins to rise.

7 Preheat the oven to 200C/

Fan 180C/Gas 6. Bake for 45–55 mins, or until deep brown and a metal skewer comes out clean. Check after 30 mins, as it may need to be covered with foil to prevent it from browning too much. Cool in the tin for 20 mins before turning out onto a wire rack – this is important as it won’t come out clean otherwise. Dust with icing sugar. Cook’s note: This will keep for 3 days stored in an airtight container.