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Kugelhopf kirsch and raisin loaf with almonds
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IngredientsKugelhopf Kirsch and raisin loaf with almonds makes 1 large loaf 250ml / 8fl ozs of milk 100g / 4ozs of sugar 25g / 1oz yeast 750g / 1½ lb of flour 1 pinch of salt 3 eggs 150g / 5ozs butter softened 50g / 2 ozs raisins soaked in 3 tablespoons of kirsch 25g / 1oz almonds whole 25g / 1oz icing sugar With 1 oz of sugar warm the milk and dissolve the yeast in it. Sift the remaining sugar and flour retaining a little of the flour plus the salt into a bowl. Stir in the milk and yeast mixture. Add the eggs and knead in the dough. Incorporate the butter and continue kneading. Until the dough comes away from your hands easily. Then place in a bowl and sprinkle with remaining flour. Cover with a damp cloth and leave in a warm place for about 1 hour, until doubled in size. When risen add the raisins and the kirsch, butter a Kugelhopf mould. Line the base with almonds and place the dough on the top. Alow to rest until it reaches the edges of the mould. Bake in a preheated oven at 180c or 350f gas 4 for 40 mins. Turn out on a wire rack and when cool dust with icing sugar.
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