Easter Kugelhopf Recipe

How to make it

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• Stir together water and 1 teaspoon sugar.
• Sprinkle with yeast and let stand until foamy, 5 minutes.
• Butter and flour a 10-cup Kugelhopf OR Bundt pan.
• Cream butter and remaining sugar on low speed of electric mixer for about 30 seconds; increase speed to medium high and beat until light and fluffy.
• Beat in eggs one at a time, beating well after each addition.
• (Mixture may look curdled).
• Beat in zest, salt and vanilla.
• Add yeast mixture.
• Gradually add 2 cups flour.
• Beat on medium speed, scraping bow,l until smooth, about 5 minutes.
• Gradually add remaining flour; beat until dough is elastic.
• Stir in raisins.
• Butter a bowl.
• Transfer dough to bowl, cover with a towel and let rise until doubled in bulk, about 1 1/2 to 2 hours.
• Punch dough down and stir in almonds.
• Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2" from top of mold, 45 minutes to 1 hour.
• Preheat oven to 475 degrees F..
• Bake Kugelhopf until golden, about 8 minutes.
• Reduce heat to 350 degrees F and bake until cake tester comes out clean, about 30 minutes.
• Remove from oven and allow Kufelhopf cool for 5 minutes.
• Turn onto rack to allow to cool completely.
• Dust with confectioners' sugar.
• Slice with a serrated knife and serve with butter.