Kugelhopf (or Gugelhupf) Cake

- 18 oz flour /
- 7 oz butter /
- 3.5 oz sugar /
- 2 eggs /
- 8.5 oz milk /
- 1 tsp. salt /
- 2 oz seedless raisins /
- approx. 2 oz almonds /
- 1 oz baker’s yeast (amounts are as exact as possible - the original measurements in this recipe were metric) Warm milk gently. Retain 1/2 glass, slowly stir in the yeast and leave to expand. Add butter, sugar and salt to the remainder. Place the flour in a bowl, make a well in the center, crack in the eggs and add the above mixture. Mix well, knead and turn the dough occasionally to allow it to absorb as much air as possible (in the old days it would be kneaded for 1/2 hour). When the dough no longer sticks to the board add the yeast and continue to knead the dough ("klopfe") for a few moments. Then place back in the bowl and cover with a cloth. The dough should be left to rise in a warm place (approx. 1 hour). When the dough is well-risen add the raisins soaked in warm water. Butter the Kugelhopf dish and sprinkle the almonds in each of the sections. Lay the dough carefully in the dish and leave to rise until it reaches just above the top of the cake-mold. Bake in a medium oven for about 45 mins. The Kugelhopf should be golden brown in color. The cake may be protected by foil placed on top during cooking. Serve dusted with icing sugar (confectioner’s sugar) for Sunday breakfast or as a dessert accompanied by a glass of good Alsace wine (Gewurztraminer or Riesling) YOU MUST SOAK THE POT IN THE COLD WATER 12H BEFORE YOU FIRST USE IT Grease the mold with butter put in the oven 20 mn 120* centigrade clean and this two times And now you can beginning Bon appétit

I recommend
- Gewurztraminer
- Crémant d’Alsace

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