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
1 tbsp/ 10 g salt
2/3 cup/150 g sugar
¾ cup/180 g soft butter
2 tbsp almond flakes
1. 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.
2. 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. Now add the raisins or currants and work them in until they are evenly distributed in the dough.
3. Carefully grease two ringcake molds with butter and sprinkle the almond flakes evenly in them. Fill the mold up to halfway with the dough and leave to prove in a draught-free place.
4. Preheat the oven to 390F/200C. Bake the kougelhopf for 20-30 minutes, depending on the size of the mold. When the surface is golden brown, remove the cake from the oven and leave it to cool on a cake stand.
Tip: I don’t have two ring molds, so I used one ring mold and one pan for 6 small bandt cakes. Worked perfectly for me. I baked small cakes for only 15 minutes.
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