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