Serves 8 – 10 | Prep. time 30 mins | Baking time 40 min
INGREDIENTS
500 g flour
25 g baker’s yeast
20 cl milk
125 g butter
100 g sugar
80 g raisins
2 eggs
50 g almonds
10 g salt
PREPARATION
Crumble the yeast into 10 cl of warm milk, add 100 g of flour, and mix until you obtain a slightly soft dough (the starter). Leave to rise in a warm place.
Soak the raisins in rum or cognac.
In the bowl of an electric mixer, knead the remaining flour, eggs, remaining milk, sugar, and salt for about 10 minutes, until the dough is no longer sticky.
Stir in the softened butter and the starter, which should have doubled in volume. Knead for a few moments longer, then cover with a cloth and leave to rise in a warm place for 1 hour.
Punch down the dough and fold in the drained raisins.
Butter a Kugelhopf mold, place two almonds in each groove at the bottom, and pour the batter into the mold.
Let the dough rise a second time, until it rises above the edge of the mold.
Bake in a preheated oven at 180°C for about 40 minutes.
