Recipe: Kougelhopf

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.