1. Warm milk (about 105–110°F / 40–43°C). 2. In a bowl mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. 3. Add butter and salt. Mix in flour gradually until a soft slightly sticky dough forms. 4. Knead 8–10 minutes until smooth and elastic. The dough should remain soft, not stiff. 5. Place dough in a lightly oiled bowl. Cover and let rise 1–1.5 hours until doubled. 6. Roll dough to about 3/4 inch (2 cm) thick. Cut rounds with a 3–3.5 inch cutter. 7. Place on a tray dusted with cornmeal. Dust tops with cornmeal too. Let rise 30–40 minutes. 8. Heat a dry skillet or griddle on low-medium. Cook muffins 5–7 minutes per side until deep golden brown. They should cook slowly so the inside cooks without burning. Internal temperature: about 200°F / 93°C. 9. Let cool completely. Important: Split with a fork, not a knife. This creates the famous nooks and crannies. SERVING IDEAS: - Butter and honey - Jam or marmalade - Eggs Benedict - Breakfast sandwich with egg and cheese - Toasted with cream cheese TIPS: - Cook slowly — rushing burns the outside. - Dough should be soft and slightly sticky. - Fork-split instead of cutting. - A cast-iron skillet works best.

   1. Wash the raisins and currants in hot water and put them on paper towels to drain. Set 2 tablespoons of the flour on side. Sift the remaining flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. cover the bowl and leave it in the warm place for 20 minutes until the yeast bubbles up.

2. Set aside 1 tablespoon of the butter. Melt the rest of butter in a pot. Using the dough attachment of an electric mixer, mix the melted butter, vanilla extract, eggs, salt and lemon zest into the dough until it shows bubbles.

3. Toss the raisins and currants in the remaining 2 tablespoons of flour and gently fold them in to the dough.

4. Grease a 9 1/2 in (24 cm) gugelhupf mold (or fluted tube pan), place the dough in it, cover it with plastic wrap, and let it rise in a warm place for 40 minutes.

5. Preheat the oven to 356F (180C). Place the gugelhupf on the middle rack of the oven and bake it about 50-60 minutes. test the cake to see if it is done. (To taste if a cake is done, insert a wooden toothpick or skewers into the center of the cake. If the toothpick or skewer come out clean, the cake is done.)

6. Remove the gugelhupf fro the oven and cool for about 20 minutes. Turn the cake out on a cake rack. Melt the reserved 1 tablespoon of butter and brush it over the cake. Sprinkle the cake with the confectioner's sugar.