ready in 3 h. 35 min.
- 1 ½ tsps active dry yeast
- 2 Tbsps warm water (105–115°F / 40-46ºC)
- 1 cup milk
- 7 Tbsps butter (chopped and softened; divided)
- 6 Tbsps sugar
- 3 ¾ cups flour
- 1 tsp salt
- 2 large eggs
- 1 ½ cups raisins
- 1 tsp fresh lemon zest
- powdered sugar (for dusting)
- In addition
- bundt pan (or gugelhopf mold, 12-cup)
Combine yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes.
Heat milk with 6 tablespoons butter and sugar over low heat, stirring, until mixture is warm, butter is melted, and sugar is dissolved.
Sift flour and salt into the bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with. Increase speed to medium and beat in eggs one at a time, beat in raisins and zest. Continue to beat until dough is smooth, elastic and sticky, about 5 minutes.
Butter mold with remaining butter. Place dough evenly into mold. Cover top with oiled plastic wrap and let dough rise in a warm place until it fills the pan, about 2 hours.
Preheat oven to 400°F / 200ºC. Position oven rack in the middle.
Remove plastic wrap and bake Gugelhopf for 15 minutes, then loosely cover with foil and continue to bake until golden and a tester inserted in center comes out clean, 25 to 35 additional minutes. Allow cake to cool in pan. Invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar. Slice and serve.