How to make
This sweet bread resembling a brioche is of French origin, but is also found and prepared in some areas of Germany, Austria and Switzerland.
To make the authentic Kugelhopf, you must also have a suitable bundt cake tin, which has high walls.
The other important condition is to get good quality oil, which is of great importance for the final taste and result in general.
The first step is to prepare the main dough from the listed products. Leave it in a warm place to double in size for 15-20 minutes.
Soak the raisins in the liqueur.
From now on, I recommend working with a dough mixer or mixer with a bowl and dough attachments. This is necessary due to the fact that the batter will have a sponge cake-like consistency and kneading by hand is almost impossible, and simple mixing with a spoon would be quite laborious.
For the second dough, sift the flour into the bowl of the mixer and add the slightly warmed milk to it, beat the eggs, add the sugar, salt and the main dough dough. Turn on intensive kneading for 6 minutes, little by little dropping the soft butter into the bowl and piece by piece.
Finally, pour the raisins along with the liqueur and let it mix again for about a minute or two.
Cover the bowl with cling film and cover with a tea towel and leave it to double in size for 1 hour. If your bowl is not big enough, you need to transfer it to another one where there is room for it to rise.
Prepare your mold by greasing it generously and spreading the sliced almonds on the bottom. Pour the mixture into it and leave it to rise again for 1 hour.
Place in an oven heated to 360°F (180°C) and bake for 40 minutes. If it starts to darken a lot on top after 30 minutes, you can cover with aluminum foil and reduce the temperature to 320°F (160°C).
Leave the prepared bread/brioche for 4-5 minutes in the tin, then immediately turn it over onto a wire rack to cool evenly and not to burn.
Once completely cooled, sprinkle generously with powdered sugar!
* Note: I put about 2.1 oz (60 g) of raisins, because I don't like them very much, that's why I wrote that they are to taste. In the original recipe, the amount is 5.3 oz (150 g).
