- 4 cups flour (pastry flour is the best) - 2/3 cup sugar - 1 tsp salt - 1 ounce fresh yeast - 2 eggs - 1 cup milk - 1/2 cup softened butter - 4.5 ounces golden raisins
-12 to 15 unpeeled almonds - icing sugar
In a bowl, put the flour, the sugar, and the salt. Make a hole in the middle, and put the crumbled yeast in it (be careful, it can't touch the salt of it will be "dead"). Add the eggs and the milk, and knead until the dough is smooth.
Then, add the softened butter, and knead for about 10 minutes.
Finally add the raisins and mix it well.
Grease a kougelhopf mould (or a Bundt pan). Put an almond in each hollow.
Put the dough in the mould, and leave in a hot spot. After 2 hours, it should have swollen to the top of the mould.