190 ml milk,
15 g fresh yeast
375 g flour
8 g salt
75 g powdered sugar
110 g soft butter
90 g raisins
Procedures : In a hand mixer bowl, dissolve the yeast in lukewarm milk. Add the egg, flour, salt and sugar. It is important to add these ingredients in this order.
Mix with the hand mixer with a dough hook on it for 20 minutes, until the dough doesn’t stick to the bowl anymore. Add the butter and raisins and beat again to combine.
Wipe the sides of the bowl and leave to rise in a warm place for 30 minutes.
Butter a kouglopf pan.
Sprinkle the almonds in the pan. Tear the dough and put it in a cicular shape in the pan. Cover again with a dry cloth and let it rise in a warm place.
When the dough reaches the rim of the pan, bake at 180?C or 356?F for about 45 minutes. The surface of the cake becomes golden.
When finished, take out of the oven and unmold on a rack. Leave to cool.
Before serving, powder with icing sugar