Whole Wheat Gugelhupf

Mix the rum with raisins, almonds, and candied orange peel.

Mix the yeast and a little less than half (!

) of the flour into the lukewarm milk, cover, and let rise in a warm place for 20 minutes.

Cream the butter, honey, egg yolks, and eggs.

Add a dash of salt, heavy cream, and lemon zest.

Mix the starter dough with the egg mixture and then knead with the rest of the flour to form a dough.

Knead in the fruit, but don’t knead the dough for too much longer.

Cover and let rise in a warm place for 30 minutes, then punch down.

Butter a bundt pan and sprinkle it with grated almonds.

Fill with the dough and let rise for another 30 minutes.

Preheat oven to 340 °F (170 °C) and bake for 60–70 minutes.