Ingredients
Instructions
- Start by making the starter: In a medium bowl, combine 100 g flour, 30 g sugar, and crumbled fresh yeast. Gradually add the warm milk while stirring to create a smooth mixture.
- Cover the starter with a clean kitchen towel and let it rest in a warm place for about 30 minutes until it becomes bubbly and has doubled in size.
- While the starter is resting, soak the raisins in warm water (or optionally in brandy) for 15-20 minutes, then drain and pat dry.
- Prepare a 24 cm (9.5 inch) Kugelhopf mold by thoroughly greasing it with butter, then place one almond in each groove at the bottom of the mold.
- For the dough, place the 400 g of flour in a large mixing bowl and make a well in the center. Add the risen starter, 70 g sugar, 90 ml milk, eggs, and brandy.
- Mix everything together until a cohesive dough forms, then gradually incorporate the softened butter until fully combined.
- Knead the dough for about 10 minutes by hand (or 5 minutes with a stand mixer) until it becomes smooth, elastic, and pulls away from the sides of the bowl.
- Fold in the drained raisins until evenly distributed throughout the dough.
- Transfer the dough to the prepared Kugelhopf mold, cover with a clean kitchen towel, and let it rise in a warm place for about 2-2.5 hours, or until it has nearly reached the top of the mold.
- Preheat the oven to 180°C (350°F).
- Bake the Kugelhopf in the preheated oven for 40-45 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Allow the cake to cool in the mold for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- Just before serving, generously dust the Kugelhopf with powdered sugar.
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