1 First prepare the starter with the yeast, half of the warm milk and the flour needed to make a dough of medium consistency => leave it in a warm place for 1 hour it must double in volume!!!
2 In the mixer, combine flour, salt, sugar eggs and the rest of the warm milk, work vigorously with the paddle for 15 minutes.
3 Add the softened butter (tempered) and the starter.
4 beat for a few more minutes, cover with a cloth and let rest in a warm place for about one hour.
5 Tap again, break up the dough, and add the raisins soaked in kirsch or rum.
6 Butter the kougelhopf mold well (or use a non-stick coating) and place the almonds at the bottom in each flute.
7 Pour the dough into the mold.
8 Let the dough rise a second time to the top.
9/ Preheat the oven to 200°(6+).
10 Put in the oven at mid-height for about 45 minutes (if the kougelhopf colors too much, cover it with paper).
10 Remove from oven and let rest for 10 minutes before unmolding.
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