Yeast Cake with Nut Filling

For the yeast cake with nut filling, put the raisins in a small bowl, cover with rum and let swell. Mix flour with sugar, salt and dry yeast, add canola oil and mix with dough hooks.

Add almond milk little by little. Continue kneading until a smooth, elastic dough is formed. Cover dough and let rise in a warm place for about 1 hour.

In the meantime, mix the ingredients for the filling into a creamy, spreadable mixture. Mix sugar and cinnamon. Knead dough again, form a roll and roll out into a rectangle, not too thin.

Spread nut filling on top, leaving the edges free, and roll up. Brush the roll with canola oil all around, roll in the cinnamon sugar mixture and place in the greased bundt pan.

Cover and let rise in a warm place for at least 1 hour. Preheat the oven to 180°C top and bottom heat. Bake the Gugelhupf for about 35 minutes.

Turn out the yeast ring cake with nut filling while still warm and serve sprinkled with the remaining cinnamon sugar.

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