Kugelhopf

Total Time: 3 hrs 55 mins Preparation Time: 3 hrs Cook Time: 55 mins

Ingredients

• 1 package active dry yeast
• 1/2 cup granulated sugar
• 1/2 cup warm water (100 to 115 degrees)
• 4 cups all-purpose flour
• 1/2 cup softened butter
• 1 tablespoon salt
• 6 eggs
• 3/4 cup light raisins
• 1/2 cup sliced almonds

Recipe

• 1 dissolve the yeast with the sugar in the warm water and let it proof.
• 2 sift the flour, putting 2 cups in each of two bowls.
• 3 set one bowl aside.
• 4 work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
• 5 mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
• 6 in alternate batches, add the remaining 2 cups flour and the yeast mixture.
• 7 mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
• 8 put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
• 9 punch the dough down.
• 10 heavily butter a standard 10-inch kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
• 11 pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
• 12 let rise again until doubled in bulk, about 1 hour.
• 13 bake in a preheated oven at 475 degrees f.
• 14 for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
• 15 remove from the oven and let stand for 3 minutes in the pan, then invert a cooling rack.