First prepare the dough by mixing the yeast crumbled between the fingers with a little warmed milk, a pinch of sugar and 1 tablespoon of flour. Let the dough rise in a warm place. Meanwhile, cream butter until fluffy, add sugar, egg yolks, flour, milk, a pinch of salt and the risen dampfl. Beat the dough vigorously until it comes away from the edge of the bowl easily and bubbles. Beat the egg whites until stiff and fold them in. Butter a bundt pan, dust with flour and line with the peeled, halved almonds. Pour the dough into the pan, cover it again and let it rise in a warm place. Bake the Gugelhupf in the preheated oven at 180 °C for about 1 hour, allow to cool briefly and turn out. Sprinkle well with powdered sugar before slicing.