Gugelhupf

For the Gugelhupf, put the whole spelt flour in a bowl and make a well in the center. Mix the yeast with the milk and sugar and pour into the well. Mix with a little flour to form a thin dough. Cover and let stand in a warm place for 10 minutes until bubbles appear.

Beat butter, eggs and powdered sugar until creamy and add to the risen dampfl. Add the remaining ingredients and the rum and knead well.

Butter the cake pan and place a peeled almond in each asubuchtung. Pour the dough into the pan and let it rise for 2 hours.

Bake the risen Gugelhupf in a convection oven at 175 °C (gas on level 3, electric oven on 200 °C ) for 35 minutes.

Then turn off the oven and leave the Gugelhupf in it for another 5 to 10 minutes.

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