Recipe: Galuchon

in a large bowl, pour the flour then in the well of the center
(well) add the sugar, eggs, salt, cream and finally the yeast
diluted in milk and juniper alcohol.
work the dough until it comes away from the bowl, then add the drained raisins and melted butter without stopping to work the dough.
put it in a tall round mold so that your dough reaches halfway. cover and let rise for 2 hours at room temperature.
baking 30 minutes at 355°F (180°c) (th 6).
serve for example with a large bowl of foamy chocolate sprinkled with a little powdered cinnamon.