Bundt Cake with Raisins and Nuts
For the dough: pour flour into a bowl, make a well in the center. Add crumbled yeast, 2 teaspoons of sugar and a little milk into the well, add a little flour and mix dough. Cover and keep in a warm place for 15 minutes.
Add softened butter, salt, eggs, vanilla sugar and lemon zest to the dough and knead again. Add as mich milk as needed to make soft, but not sticky dough.
Cover dough and let rise for about 30 minutes so that volume doubles.
Butter bundt pan and sprinkle with breadcrumbs. Roll out dough in a rectangle.
For the filling: melt butter. Brush dough with butter and sprinkle with raisins and cinnamon sugar. Roll up dough in a roulade and place into bundt pan. Cover and let rise for 15 minutes. Bake in preheated oven at 190°C (approximately 375°F) for 40-50 minutes or until golden brown.
Allow cake to cool slightly in the mold, remove from mold and cool on a wire rack. For the icing: caramelize sugar in a pan on medium heat, stirring constantly. Remove from heat, gradually add cream and bring to a boil. Pour icing over cake and let cool. Serve.