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Gugelhupf from France


  • 500 g flour
  • 25g baker's yeast
  • 20cl milk
  • 125g butter
  • 100g suger
  • 80g raisins
  • 2 eggs
  • 50g almonds
  • 10g salt


  1. Crumble the yeast into 10 cl of warm milk add 100g of flour and mix until you have a slightly soft dough: leavening agent. Let it rise in a warm place.
  2. Soak raisins in warm water.
  3. In a bowl, energetically knead the flour, eggs, remaining milk, sugar and salt for about 10 minutes until the dough is no longer sticky.
  4. Add in the soft butter and yeast which should have doubled in size. Work the dough a little longer then cover with a cloth and leave for 1 hour in a warm place.
  5. Once over, gently punch in the dough and add the drained raisins.
  6. Butter a special kugelhopf pan (like a Bundt pan) and lay 2 almonds in each groove then empty the dough inside.
  7. Let the dough rise a second time until it reaches the pan-edges.
  8. Put into the oven at 180°C and cook for about 45 minutes.

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