Soft and Moist Gugelhupf

Directions

1. 1
   Chop the tangerine peel in rum finely.
2. 2
   Or you can use orange peel.
3. 3
   Coat the gugelhupf mold with butter and scatter almonds.
4. 4
   Put all the ingredients except the unsalted butter and dried fruits in a bread machine and switch on.
5. 5
   After 6 minutes, add unsalted butter and knead for 8 more minutes.
6. 6
   Then add dried fruits and knead for 2 more minutes.
7. 7
   Leave to rise for about 1 hour.
8. 8
   Make the syrup.
9. 9
   Combine water and sugar in a small pan and heat.
10. 10
    When it comes to a boil and the sugar is dissolved, remove from heat.
11. 11
    Add rum when it has cooled completely.
12. 12
    After it has risen, shape the dough into a ball.
13. 13
    Transfer to a bowl, cover with cling film and rest it in the fridge for 1 hour or more.
14. 14
    Take out the dough, place it on a floured board and roll it lightly again.
15. 15
    Roll out with a rolling pin into a circle.
16. 16
    Make a hole in the middle with your hands and shape it like a doughnut.
17. 17
    Put the dough in the gugelhupf mold gently and level the top pressing with the fingers.
18. 18
    Let it rise for 1 hour at 85F/30C.
19. 19
    (Until the dough rises to 80~90% of the mold.)
20. 20
    Bake in the preheated oven at 350F/180C for about 35 minutes.
21. 21
    When it's done, remove from the mold and cool on a rack.
22. 22
    When the bread has cooled down, brush the syrup (Step 3) all over the surface.
23. 23
    Sprinkle powdered sugar to finish.