Kugelhupf

All the ingredients for the dough must be lukewarm: if necessary, immerse the bowl in which you will place them in hot water and dry it well before pouring in the flour

Take the butter and eggs out of the refrigerator well in advance

Dissolve the yeast in lukewarm milk, add 2 tablespoons of flour and let rest in a warm place until the mixture has puffed up

In the warmed bowl pour in the flour, salt and sugar and mix

Make a well in the center, add the eggs and the softened butter and work with a wooden spoon, then combine this mixture with the well-risen yeast

Knead the dough by hand for a long time then let it rise in the bowl covered with a floured cloth in a warm place

(If it's cold, ideally turn the oven on to the lowest setting for 5 minutes, turn it off and put the bowl inside)

When the dough has risen (the time can vary from 30 minutes to an hour) and has doubled in volume, turn it out onto the work surface and work it with your hands to deflate it

Then put it back in the bowl covered and keep it in the refrigerator overnight

The next day butter a kugelhupf pan and sprinkle it with sliced almonds

Soak the raisins in lukewarm water for one hour

Put the dough into the pan (it should be filled two-thirds) and add the drained raisins: they will sink into the dough as it rises

Place in a warm oven until the dough has reached the edges of the pan, then bake at moderate temperature for 45 minutes

The kugelhupf is ready when it comes away from the sides of the pan

Then remove it from the pan and sprinkle with powdered sugar