Alsatian Brioche Cake with Raisins and Almonds

Warm the milk slightly (around 35°C), then dissolve the fresh yeast and 1 tablespoon of sugar in it. Let it sit for 5-10 minutes until foamy. If using dry yeast, follow package instructions for activation.

In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the activated yeast mixture and the eggs. Mix with a stand mixer fitted with a dough hook on low speed for 5 minutes, until a shaggy dough forms.

Gradually add the softened butter, piece by piece, mixing on medium speed for 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

If using, soak the raisins in dark rum for 10 minutes, then drain. Gently fold the drained raisins into the dough. Cover the bowl with a clean cloth and let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Generously butter and flour a 22-24 cm Kugelhopf mold. Place the blanched whole almonds at the bottom of each flute. Gently punch down the risen dough and place it into the prepared mold.

Cover the mold and let the dough rise again in a warm place for another 45-60 minutes, or until it reaches the top of the mold. Preheat your oven to 180°C.

Bake for 40-45 minutes, or until golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.

Remove from the oven and let it cool in the mold for 10-15 minutes before inverting it onto a wire rack to cool completely. Dust generously with powdered sugar before serving.