- 2 tbsp/ 30 ml kirsch
- 1 cup/ 150 g raisins or (sultanas or Malaga currants)
- 5 cups/700 g flour
- 1 oz/ 30 g compressed yeast
- 2 cups/ 500 ml lukewarm milk
- 5 eggs
- 1 tbsp/ 10 g salt
- 2/3 cup/150 g sugar
- ¾ cup/180 g soft butter
- 2 tbsp almond flakes
- Pour the kirsch over the raisins, stir, leave covered for a few hours to soak.
- To prepare the starter dough sieve 2 cups/300g flour into a bowl, make a hollow in the center, crumble in the yeast, pour on half the lukewarm milk and stir. Lightly knead and leave to prove for 2 hours.
- Then add the remaining milk, the remaining flour, salt, sugar, and eggs to the starter dough, mix all the ingredients well and beat vigorously for at least 10 minutes, which is very important for the texture of the cake. The loose, semi-solid dough should come away from the bowl easily.
- Mix in the butter and knead the mixture, until it becomes a smooth, supple dough.
- Add the raisins or currants and work them in until they are evenly distributed in the dough.
- Carefully grease a mould with butter and sprinkle the almond flakes evenly in them.
- Fill the mould up to halfway with the dough and leave to prove in a draught-free place.
- Preheat the oven to 390F/200C. Bake the Kougelhopf for 20-30 minutes, depending on the size of the mould. When the surface is golden brown, remove the cake from the oven and leave it to cool on a cake stand
Note: If your earthenware Kougelhopf mould is brand new, you will need to prep it before the first use, otherwise it might crack. First, place it in a large bowl of warm water to which you've added half a glass of oil, and soak for 24 hours. The next day, preheat the oven to 180° C (360° F), pour a glass of milk into the (drained) mould, and bake in the oven for 30 minutes. Let cool completely, pour out the milk, and wipe before using.