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Categories:
active dry yeast warm milk flour salt eggs granulated sugar unsalted butter golden raisins blanched slivered almonds confectioners sugar
Viewed: 86 - Published at: 6 years agoIngredients
- 1 1/2 teaspoons active dry yeast
- 1/2 cup warm milk
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup granulated sugar
- 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for greasing bowl and mold
- 1/2 cup golden raisins
- 1/4 cup blanched slivered almonds
- Confectioners sugar for dusting
Method
- Put the yeast and the milk in the bowl of an electric mixer fitted with a dough hook.
- When the yeast has dissolved, add the flour and salt, and mix on low speed.
- The dough will not come together at this point.
- Add the eggs, one at a time, then pour in the granulated sugar, and continue to mix on low speed for about 7 minutes.
- Add the butter bit by bit, making sure to incorporate each piece before adding the next.
- Increase the mixer speed to medium, and mix for 10 minutes, scraping down the bowl every 2 minutes.
- Transfer the dough to a clean, greased bowl, cover with plastic wrap, and let rise for 2 hours at room temperature.
- Gently punch down the dough, and incorporate the raisins.
- Butter an 8-cup kugelhopf mold or Bundt pan.
- Place the almonds in the crevices of the pan.
- Form the dough into a 20-inch log, and then lay it in a ring on top of the almonds.
- Cover the pan with a piece of plastic wrap, and let the dough rise for 3 hours at room temperature.
- Preheat the oven to 375 degrees, remove the wrap, and bake for 35 to 45 minutes, or until golden brown.
- When cool, unmold onto a cooling rack.
- Just before serving, dust with confectioners sugar.
