The preparation

• Crumble the yeast into 10 cl of warm milk add 100g of flour and mix until you have a slightly soft dough: leavening agent. Let it rise in a warm place.
• Soak raisins in warm water.
• In a bowl, energetically knead the flour, eggs, remaining milk, sugar and salt for about 10 minutes until the dough is no longer sticky.
• Add in the soft butter and yeast which should have doubled in size. Work the dough a little longer then cover with a cloth and leave for 1 hour in a warm place.
• Once over, gently punch in the dough and pour in the drained raisins.
• Butter a special kugelhopf pan (like a Bundt pan) and lay 2 almonds in each groove then empty the dough inside.
• Let the dough rise a second time until it reaches the pan-edges.
• Put into the oven at 180°C and cook for about 45 minutes.
• Crumble the yeast into 10 cl of warm milk add 100g of flour and mix until you have a slightly soft dough: leavening agent. Let it rise in a warm place.
• Soak raisins in warm water.
• In a bowl, energetically knead the flour, eggs, remaining milk, sugar and salt for about 10 minutes until the dough is no longer sticky.
• Add in the soft butter and yeast which should have doubled in size. Work the dough a little longer then cover with a cloth and leave for 1 hour in a warm place.
• Once over, gently punch in the dough and pour in the drained raisins.
• Butter a special kugelhopf pan (like a Bundt pan) and lay 2 almonds in each groove then empty the dough inside.
• Let the dough rise a second time until it reaches the pan-edges.
• Put into the oven at 180°C and cook for about 45 minutes.