Name: Kugelhopf recipe by Trisha Rudra at BetterButter
Prep time: 240 min
Cook time: 25 min
Total time: 265 min
Yield: 8
Ingredients: All-purpose Flour – 3 & 3/4 cup or 470 gm; Active dry yeast – 1 & 1/2 tsp; Warm water – 1/2 cup; Whole milk – 1 cup; Unsalted butter – 7 tbsp + extra for greasing, cut into cubes and softened; Granulated sugar – 6 tbsp; Salt – 1 tsp (skip if using salted butter); Eggs – 2 large, room temperature; Golden raisins – 1 & 1/2 cups; Finely grated lemon or orange zest – 1 tbsp; Blanched almonds or halved walnuts- about 20 (for decoration, optional); Powdered/Icing sugar – for sprinkling on top of cake

Ingredients Serving: 8

All-purpose Flour – 3 & 3/4 cup or 470 gm
Active dry yeast – 1 & 1/2 tsp
Warm water – 1/2 cup
Whole milk – 1 cup
Unsalted butter – 7 tbsp + extra for greasing, cut into cubes and softened
Granulated sugar – 6 tbsp
Salt – 1 tsp (skip if using salted butter)
Eggs – 2 large, room temperature
Golden raisins – 1 & 1/2 cups
Finely grated lemon or orange zest – 1 tbsp
Blanched almonds or halved walnuts- about 20 (for decoration, optional)
Powdered/Icing sugar – for sprinkling on top of cake

Instructions

Proof the yeast; warm 1/2 cup of water, and sprinkle the yeast and a pinch of sugar on top. Let this stand for 10 to 15 minutes, until you see bubbles/froth or foam on top.
Sieve the flour and salt into a large bowl. Heat the milk in a sauce on a low flame, and add the butter (cubed) and sugar, until it is dissolved.
Use an electric beater and set it on low. Make a well in the flour and pour the yeast, and start the mixer.
With the beater on, add the milk-butter-sugar mixture in a slow, steady stream, and then the eggs, one by one.
Mix everything well. The dough will be very sticky. Add the raisins, and give the dough a final mix.
Meanwhile, keep your Kugelhopf or Bundt pan ready by greasing it very well with butter.
Using a ladle or scoop, place the dough inside the pan. The dough will be very elastic, so take your time and fill the pan well.
Tap the pan on the counter a few times, and then, cover the top with a damp kitchen towel or oiled parchment paper.
Leave this to rest for 2 hours in a warm, draught-free place of your kitchen. After 2 hours, the dough will have doubled in size.
Pre-heat oven to 400 F or 200 C, and bake the cake for 15 mins, and then, covering it with a foil, bake for 20 to 25 minutes.
Check with a skewer, and when done, cool in pan for 5 minutes and invert on to a serving plate.
Dust spiced sugar or powdered or brown sugar on top. Serve warm with butter or jam on the side.