Name: Whole Wheat Gugelhupf
Ingredients: 6⅔ cups 1 kg Whole wheat flour; 2 cups 450 ml Milk; 9 tbsp 80 g Yeast; Dash of salt; 1 cup less 2 tbsp (300 g Honey); 3½ tbsp 400 g Butter, or untempered vegetable margarine; 7 oz 200 g Raisins; 3.5 oz 100 g Almonds, chopped; 3.5 oz 100 g Candied orange peel; 6 Eggs; 4 Egg yolks; ⅓ cups 80 ml Heavy cream; Zest of 1 lemon; ¾ cup 200 ml Rum; Butter (or untempered vegetable margarine and); Grated almonds (for the pan)

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.

Whole Wheat Gugelhupf

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