Chocolate Gugelhupf

Put the flour in a large enough bowl. Press a bulge in the middle and crumble the yeast into it.

Mix with a little milk and a little sugar from the edge to form a dampfl. Let rise in a warm place for 15 minutes with the lid closed to form the dampfl.

Knead remaining milk, 100 g lemon zest, sugar, egg, salt and 150 g dissolved but not hot clarified butter into a smooth dough. Let rise again in a warm place for about 30 minutes.

Roll out on floured work surface to a rectangle (30 x 50 cm).

For the filling, mix chocolate with almond kernels, remaining sugar, 4 tablespoons rum and milk and spread on the dough. Roll up and place in the gugelhupfform that has been well greased with the remaining fat. Let rise for another 60 minutes.

Bake in the preheated oven at 190 °C for about 50 minutes. After cooling, mix the powdered sugar with the remaining rum and coat the chocolate gugelhupf with it.

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