Alsatian Kugelhopf (Christmas/ New Year�s German Sweet Bread)

 

3/4 cup warm milk

1/4 cup sugar

� teaspoon salt

2 envelopes yeast

3 � cups flour, plus more for kneading and yeast

1/4 cup kirsch, mirabelle, or water

2/3 cup raisins, golden, black or combination

2 eggs lightly beaten

8 tablespoons ( 1 stick) unsalted sweet butter room temperature

8 to 10 blanched almonds

Confectioners� sugar

 

1. Combine 1/3 cup warm milk, 1 tablespoon sugar, salt, yeast, and 2 tablespoons flour in a bowl and mix with fork to make a paste.� Cover and let rise in a warm place until almost doubled in volume, about 20 minutes.

 

2. Warm liquor or water slightly and pour over raisins in another bowl. Set aside.

 

3. In still another bowl, combine 3 � cups sifted flour, the remaining sugar, milk and eggs with yeast paste.� Mix to make a soft, elastic, slightly sticky mass, adding more flour (no more than � cup) or milk as needed.� Using a wooden spoon or fingertips, work in all but 2 tablespoons butter.

 

4. Turn dough out onto a lightly floured counter top and knead vigorously, lifting and slamming dough down seven or eight times until smooth and elastic.� Strain raisins through a sieve, reserving liquid, and work into dough along with liquid.

 

5. Spread remaining butter generously around the sides and bottom and into the crevices of an 8 inch kugelhopf mold, preferably glazed earthenware.� Arrange almonds in indentations in bottom of mold.� Gently shape dough into a roll 10 or 12 inches long; arrange in a circle in mold.� Tap mold down firmly on counter top so dough settles evenly.� Cover and let rise in a warm spot until dough doubles and is level with rim of mold, about 1 hour.

 

6.� Heat oven to 450 degrees.� Place mold on center rack and bake 10 minutes.� Lower heat to 350 degrees and bake 40 to 45 minutes, until kugelhopf shrinks slightly away from sides and a slim knife or skewer inserted in cake comes out clean and dry.� Cool in mold 5 minutes, then turn out onto a rack and cool at least 4 hours before cutting.� For best flavor do not cut for 6 hours. Dust liberally with confectioners� sugar just before slicing.