Gugelhupf (German Bundt Cake) - cooking recipe

Ingredients

1/2 cup raisins
1/4 cup kirsch
2 tsp orange zest
16 None almonds
3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 1/4 tsp active dry yeast
3/4 cup milk, warmed
4 None large eggs
1 cup unsalted butter, finely chopped, softened
2/3 cup sliced almonds
2 tsp powdered sugar

Preparation

Combine raisins, kirsch and orange zest in a small bowl.
Generously grease a 9 1/2 inch bundt pan. Place almonds in grooves of pan and chill.
Sift flour and 1 tsp salt into a mixer bowl. Add sugar, yeast, milk and eggs. Knead on low speed with the dough hook attachment for 1 min, or until mixture forms a soft dough. Increase speed to medium and add butter, a little at a time. Knead for 10 mins, or until smooth and elastic. Add raisin mixture and sliced almonds and knead until combined. Cover and let stand in a warm place for 1 hour, or until dough has doubled in size.
Punch down dough. Knead for 1 min then gently push into prepared pan without disturbing nuts. Cover and let stand in a warm place for 1 hour, or until dough has doubled in size again.
Preheat oven to 350\u00b0F. Bake gugelhupf for 40 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Serve dusted with powdered sugar.