- Course:
- Cuisine
- Prep time: minutes
- Cook time: minutes
- Total time: minutes
INGREDIENTS:
MAKES 1 LOAF
- 115g/4oz/⅔ cup raisins
- 15ml/1 tablespoon Kirsch or brandy
- 15ml/1 tablespoon active dried yeast
- 120ml/4fl oz/½ cup lukewarm water
- 115g/4oz/½ cup unsalted (sweet) butter, at room temperature
- 90g/3½oz/½ cup sugar
- 3 eggs, at room temperature
- Grated rind of 1 lemon
- 5ml/1 tsp salt
- 2.5ml/½ tsp vanilla extract
- 425g/15oz/3⅔ cups strong bread flour white
- 120ml/4fl oz/½ cup milk
- 25g/1oz/¼ cup flaked (sliced) almonds
- 90g/3½oz/scant 1 cup whole blanched almonds, chopped
- Icing (confectioners') sugar, for dusting.
STEPS:
- In a bowl, combine the raisins and Kirsch or brandy. Set aside.
- Combine the yeast and water, stir and leave for 15 minutes to dissolve.
- With an electric mixer, cream the butter and sugar until thick and fluffy. Beat in the eggs, one at a time. Add the lemon rind, salt and vanilla. Stir in the yeast mixture.
- Add the flour, alternating with the milk, until the mixture is well blended. Cover and leave to rise in a warm place until doubled in volume, about 2 hours.
- Grease a 4½ pint Kugelhopf mould, then sprinkle the flaked almonds evenly over the bottom.
- Work the raisins and whole almonds into the dough, then spoon into the mould. Cover with a plastic bag, and leave to rise in a warm place until the dough almost reaches the top of the mould, about 1 hour.
- Preheat the oven to 180°C/350°F/Gas 4.
- Bake until golden brown, about 45 minutes. If the top browns too quickly. protect with a sheet of foil. Leave to cool in the mould for 15 minutes, then turn out on to a rack. Dust the top lightly with icing sugar before serving
Nutrition Servings: Amount Per Serving
