As usual I wanted to try a new piece of bake ware: my new fluted cake ring. What better to prepare in it than a Bundt Cake. It is perfect with a cup of hot chocolate of coffee in the morning...
Marbled Bundt Cake
500g plain flour
22g yeast
1 egg yolk
1 vanilla pod
80g icing sugar
70g melted butter
280ml lukewarm milk
20g soft sultana/currants
10g cocoa powder
zest of 1 lemon
In a bowl dissolve the yeast in lukewarm milk. When the yeast well risen add the icing sugar, egg yolk, melted butter, flour, lemon zest and vanilla seeds.
Kneed it for 5-10 minutes then divide the dough to two parts. Add the currents to one of the batch, and the cocoa powder to the other.
Put the two batch of dough to two separate bowl, cover them and leave to rise until they doubles in size.
Shape both dough to long braids, than twist them together and place it in the fluted cake ring.
Cover with cling film and leave the doughs to rise again, until they double in size, then bake it for 40 minutes on 180 °C or until the inserted cake tester come out clean.
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