Gugelhupf

Ingredients

Warm the milk to body temperature and mix it with 50g sugar and the dried yeast before setting aside in a warm place
Blend the chia seeds in 90ml of the orange juice, soaking the sultanas in the remaining 60ml and setting both aside
Mix the salt into the flour and when the yeast has bubbled (about 10 minutes) stir this in to the flour
Add the chia seed mix and 120g of the vegetable shortening, mixing well to a soft dough
Cover the dough ball and place it in a warm place for 60 minutes to rise
Prepare a ring mould by greasing it thoroughly with 10g of vegetable shortening and scattering sugar onto the surface
Blanche, peel and chop the nuts and mix the cinnamon with the remaining sugar
When the dough has risen, roll it out into a strip around 30 x 40 cm
Spread the remaining vegetable on to the dough, as if buttering toast
Sprinkle the sugar, then nuts and sultanas onto the dough before rolling it into a 'log'
Carefully roll the log and place it into the ring mould, pressing it down so it fills the space evenly
bake in a medium oven for between 45/60 minutes, ensuring it is fully cooked before removing and allowing to cool
When the cake has cooled for 10 minutes, carefully turn it out of the mould and allow to cool fully
Sprinkle liberally with icing sugar to finish and serve with fresh black coffee as a tea time treat

A gugelhupf is a Germanic cake, more traditionally made with kirsch but this is a 'tee total' version!
You don't have to blend the chia seeds but if you do they will be less obvious in the cake mix (unless you're using white ones)
You can save time by buying nuts that are already peeled; unless you need a distraction while waiting for the dough to rise
See Not-Dairy for details of non-dairy milk
More often consumed at teatime, l find it also works rather well for breakfast!