Amounts are given as exactly as possible; the original recipe was in metric measurements.
Ingredients
- 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
Preparation
- Warm the milk gently. Set aside half a glass, stir in the yeast, and leave to expand.
- Add the butter, sugar and salt to the remaining milk.
- Place the flour in a bowl, make a well in the centre, crack in the eggs and add the milk mixture. Mix well, then knead, turning the dough occasionally to let it absorb as much air as possible.
- When the dough no longer sticks to the board, add the yeast mixture and knead ("klopfe") for a few more moments.
- Return the dough to the bowl, cover with a cloth and leave to rise in a warm place for about 1 hour.
- Once well risen, fold in the raisins (soaked beforehand in warm water).
- Butter the Kugelhopf mould and sprinkle a few almonds into each groove. Carefully place the dough in the mould and leave to rise until it just reaches above the top of the mould.
- Bake in a medium oven for about 45 minutes, until golden brown, covering with foil if it browns too quickly.
Serving suggestion
Serve dusted with icing sugar, for Sunday breakfast or as a dessert, with a glass of good Alsace wine (Gewurztraminer or Riesling).
Care tip: before first use, soak the mould in cold water for 12 hours and let it dry completely.
Seasoning the mould: grease it with butter, place in the oven for 20 minutes at 120°C, then wipe clean with a paper towel. Repeat this once more before using.
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