Mix the yeast with the warm milk until melted then stir in the flour.

Sprinkle the sponge with A bit of flour and let it rise until it doubles its volume.

Preheat your oven to 180C.

Soak the raisins in rum for a few hours, preferably overnight.

Mix the butter with sugar until creamy and fluffy, at least 5 minutes.

Stir in the eggs, one by one, then add the vanilla and lemon zest.

Stir in the risen sponge and mix it well then add the flour.

Using your dough paddles on your mixer, mix the dough for 15 minutes until it becomes stretchy and elastic.

Fold in the raisins (drained).

Let the dough rest and rise for 20 minutes.

While the dough rises, butter the pan (pans in my case) and coat the bottom with almond slices.

Oil your hands well to handle the dough easier and place the dough in your pans.

Let the dough rise a second time for 30 minutes.

Bake the mini kugelhupfs in the oven for 30 minutes or until well risen and golden brown. For a bigger cake, the baking time will be longer. I recommend trying it with a skewer.