1. Dissolve the yeast in warm water. Add 2 tablespoons of sugar and 2 tablespoons of flour, then mix well. Cover with plastic wrap or a damp towel and let stand for 20–25 minutes. 2. Sift 2 cups of flour into a large bowl. Add the yeast mixture and salt. Knead the dough. If it feels too wet, add a little more flour. The dough should be soft and come together into a ball. Cover and let it rest for 10 minutes. 3. Add 1 tablespoon of vegetable oil and knead once more (about 10 minutes by hand). The dough should no longer stick to your hands. 4. Lightly oil the bowl where the dough will rise. Coat the dough with a thin layer of oil as well. Shape it into a ball, place it in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour. It should double in size and become airy and porous. 5. Line the dish with parchment paper or grease it with vegetable oil. 6. Lightly oil your hands and work surface. 7. Turn the dough out onto the work surface and divide it into 12 pieces. Shape each piece into a ball. Do not add flour. 8. Place the dough balls into the baking dish. If you space them apart, you’ll get individual rolls. f you place them close together, they’ll bake into a pull‑apart bread. 9. Cover with a towel and let rest for 25 minutes. 10. Preheat the oven to 375°F (190°C). 11. Mix the egg yolk with 1 tablespoon of milk and brush the pampushky. 12. Bake for 25–30 minutes, until golden. 13. TOPPING. Press the garlic through a garlic press, add a pinch of salt and the olive oil, and mix. You can add chopped herbs of your choice. 14. Remove the pampushky from the oven and immediately brush them with the garlic topping. Let them sit for about 5 minutes. 15. Remove from the pan and serve warm, or transfer to a rack to cool.

   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.