Kugelhopf

Directions

1. 1
   Put the yeast and the milk in the bowl of an electric mixer fitted with a dough hook.
2. 2
   When the yeast has dissolved, add the flour and salt, and mix on low speed.
3. 3
   The dough will not come together at this point.
4. 4
   Add the eggs, one at a time, then pour in the granulated sugar, and continue to mix on low speed for about 7 minutes.
5. 5
   Add the butter bit by bit, making sure to incorporate each piece before adding the next.
6. 6
   Increase the mixer speed to medium, and mix for 10 minutes, scraping down the bowl every 2 minutes.
7. 7
   Transfer the dough to a clean, greased bowl, cover with plastic wrap, and let rise for 2 hours at room temperature.
8. 8
   Gently punch down the dough, and incorporate the raisins.
9. 9
   Butter an 8-cup kugelhopf mold or Bundt pan.
10. 10
    Place the almonds in the crevices of the pan.
11. 11
    Form the dough into a 20-inch log, and then lay it in a ring on top of the almonds.
12. 12
    Cover the pan with a piece of plastic wrap, and let the dough rise for 3 hours at room temperature.
13. 13
    Preheat the oven to 375 degrees, remove the wrap, and bake for 35 to 45 minutes, or until golden brown.
14. 14
    When cool, unmold onto a cooling rack.
15. 15
    Just before serving, dust with confectioners sugar.