Recipe: Andre Soltner's Kugelhopf

We have updated this recipe using the food processor, but you can use an electric mixer.

• 1 / 2 cup seedless dark raisins

• 2 tablespoons kirschwasser*

• 1 cup milk

• 2 (1 / 4-ounce) packages dry yeast

• 3 1 / 4 to 4 cups unbleached all-purpose flour plus more for rolling the dough, divided

• 3 large eggs, divided

• 1 teaspoon salt

• 1 tablespoon sugar

• 8 tablespoons unsalted butter cut into 8 pieces, at room temperature

• 1 1 / 2 cups sliced almonds

Place the raisins in a small bowl and sprinkle with the kirschwasser. Set aside.

In a small saucepan, heat the milk to about 100 degrees.

In a food processor fitted with the metal blade, pour half the warm milk into the work bowl and sprinkle the yeast over the top. Let the yeast sit about 5 minutes to develop.

Add 3 1 / 4 cups flour, 2 eggs, salt and sugar; process 5 seconds.

With the motor running, pour the remaining warm milk through the feed tube and process 5 seconds more to form a dough that is soft, elastic and slightly sticky. If the dough is too sticky, add 1 / 4 cup more flour. Process about

45 seconds to knead the dough. Add the butter and use on/off pulses just until incorporated with small pieces.

With floured hands, transfer the dough to a lightly floured surface; knead in the almonds and raisin mixture.

Continue to knead by hand 3 to

5 minutes or until the almonds and raisins are evenly distributed.

Grease and flour an 8-cup kugelhopf mold. Shape the dough into an 8-inch disc. Poke your thumbs through the center to create a ring shape. Place the dough in the mold and press it evenly into the bottom with the center tube piercing the hole.

Cover the mold with oiled plastic wrap and set aside to rise 1 hour until the dough reaches just above the top of the mold.

Preheat the oven to 350 degrees. Lightly beat the remaining egg and brush the top of the dough with it. Bake in the center of the oven 40 to 45 minutes or until nicely browned.

If the top begins to brown too much, cover loosely with aluminum foil. Invert onto a wire rack and let cool completely before serving. Makes 10 servings.

Per serving: 363 calories, 45 percent calories from fat, 18 grams total fat, 7 grams saturated fat, 90 milligrams cholesterol, 41 grams carbohydrates, 3 grams total fiber, 10 grams total sugars, 38 grams net carbs, 10 grams protein, 264 milligrams sodium.

*Kirschwasser is the clear fruit brandy made from crushed cherries and their kernels.

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