Kugelhopf. Gugelhupf. Kugelhoff. Guglhupf. Kuglhupf. Gugelhopf. Kuglof. Kuelhopf. "Kugel" means "ball," in German. This is a traditional German weet, dense, and rich yeasted cake, which is filled with raisins, fruits and nuts, goes well with expresso or a cup of hot Chinese Puer tea.

100 g Butter, 200 g All-purpose flour 30 g Sugar, 1/4 tsp Salt 50 ml Milk, 20 g Fresh yeast 1 pc Egg, 2 drop Lemon extract 2 drop Rum extract, 100 g Raisins 75 g Almond, chopped, Icing sugar to dust

100克 牛油, 200克 中筋粉 30克 砂糖, 1/4小勺 食盐 50毫升 牛奶, 20克 鲜酵母 1个 鸡蛋, 2滴 柠檬香精 2滴 朗姆酒香精, 100克 提子 75克 杏仁碎, 适量糖粉

1. Grease a 6 or 7-inch Gugelhupf mould and dust lightly with a little of the flour, set aside.
   一个6或7寸的咕咕霍夫模具抹油洒上少许面粉备用。
   
2. Place first 9 ingredients in a mixing bowl. Mix with dough hook until the mixture leaves the sides of the bowl clean.
   首先将配方中的前9项材料放到搅拌盆里。用面团搅拌器搅拌至面团离开容器四周，干静不粘稠。
   
3. Cover the dough with a plastic wrapper or a damp towel and let rest for about 30 minutes. Then mix in the raisins and chopped almonds. Roll the dough into a rope and place it into the form. Pinch two ends together.
   面团用湿布或是保鲜膜盖好，静置松弛30分钟。然后用手将提子和杏仁碎揉入。擀成长条状后放到模具里，两头用手捏紧。
   
4. Leave to rise in a warm place until the mixture almost reaches the top of the tin. Bake in a preheated 175C/350F oven for about 35-45 minutes until firm to the touch. Leave to cool for 20 minutes, then carefully turn out on a wire rack. Dust with icing sugar.
   室温发酵直到面团快到容器边。入175C/350F烤箱烘焙大约35-45分钟。晾凉约20分钟，然后取出放到钢架上晾凉。撒上糖粉。