Kugelhopf

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.