In a bowl, soak the raisins in the kirsch. Set aside.
In another bowl, combine the milk and sugar. Set aside.
With a wooden spoon or in a stand mixer (using the dough hook), combine the flour, baking powder and salt. Add the egg and milk mixture and stir vigorously until the dough begins to form. Gradually add the butter, then the raisins and kirsch. Knead the dough for about 5 minutes in the stand mixer or on a floured work surface. Form a ball and place in a lightly oiled bowl. Cover the bowl with a damp cloth and let rest in a warm and humid place for about 10 minutes.
Butter and flour a 1.5 litres (6 cups) capacity kugelhopf pan. Place an almond in each groove at the bottom of the pan. Spoon the batter into prepared pan.
Let rise for 1 to 2 hours in a warm and humid place, or until the dough doubles in volume and almost overflows out of the pan.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool and unmould. Cool completely on a rack.
Serve with a classic Alsace jam, like cherry or plum jam.
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