Kugelhupf

All the ingredients for the dough must be lukewarm: possibly dip the bowl in which you put them in hot water and dry it well before you pour in the flour.

Ahead remove from refrigerator butter and eggs.

Dissolve yeast in warm milk, add 2 tablespoons flour and let stand in warm place until the mixture will not be inflated.

In heated Bowl pour the flour, salt and sugar and stir.

Add the eggs and butter and mix with a wooden spoon, then add this mixture to the yeast well inflated.

Knead the dough with your hands, then let it rise in a bowl covered with a floured cloth in warm place.

(If it's cold, the ideal would be to turn on the oven to a minimum for 5 minutes, turn it off and put the Terrine).

When the dough is leavened (time may vary from 30 minutes to an hour) and it will have doubled its volume, pour it on the work surface and knead dough with hands to deflate it.

Then put it back in the bowl, cover and keep in refrigerator overnight.

The next day, grease a mould from kugelhupf and sprinkle the almonds and chips.

You soak the raisins in warm water for an hour.

Put the dough into the mold (which will be filled for 2/3) and add the drained raisins: down in the mix, as the compound rises.

Place in warm oven until the dough has reached the edges of the mould, then gilds it a medium oven for 45 minutes.

The kugelhupf is ready when it is detached from the walls of the mold.

Remove from the mold and then sprinkle with powdered sugar.