To make the best Kugelhopf in the world, first soak 50 g of sultanas in 20 ml of dark rum in a small bowl. Then it's time for the starter dough. To do this, dissolve 10 g of fresh yeast in lukewarm water in a bowl and leave to stand for 10 minutes until it foams. Now stir 50 g of white flour into the liquid yeast, cover the bowl with cling film and leave the dough to rise for 30-40 minutes.

For the basic dough you need

• 230 g white flour

• 40 g granulated sugar

• 1 tsp fine salt

• 1 lightly beaten egg

• 125 ml milk at room temperature

• 70 g soft butter plus extra for the mould

• Icing sugar