The authentic recipe for Kugelhopf

In the bowl of your mixer, add the sugar, salt, eggs (preferably at room temperature), and half of the milk, and mix well. Warm the remaining milk.

Kneading In a bowl, pour in the baker's yeast and add the warm milk. Set aside. Add the flour to the mixture in the mixer without kneading or mixing. Pour in the diluted yeast. Knead with the hook attachment of your mixer. Let the mixer do its work for a good fifteen minutes (at speed 6).

In the meantime, place the raisins in a bowl. Soak the raisins in hot water with two caps of rum.

Cut the butter into pieces. After the first fifteen minutes of kneading, add the butter.

Knead again (for about 20-25 minutes). Stop kneading when the dough comes away from the sides of the bowl.

Add the topping. Drain the grapes. Pour the grapes onto the dough and mix enough to ensure they are properly incorporated. Grease the pan generously. Place whole almonds in the grooves of the pan.

Rest Pour the batter into the mold. Let rise for 2 hours.

Cooking Preheat the oven to 180 °C. Bake at 180 °C for 45 minutes. Unmold and then let cool. Dust with powdered sugar. Enjoy without delay and for those who will be patient, it is said to be even better the next day.