For 8 persons :
2 lb plain flour - 5 oz sugar - oz salt - 10 oz butter - 3 eggs - pint milk - 1 oz brewer's yeast - 5 oz seedless sultanas - 2 oz almonds - optional extra : a small glass of kirsch.
First prepare the dough with the yeast, half of the ùmilk, warmed, and sufficient of the flour to make a dough of average consistency; leave the dough in a warm place.
In a separate basin, mix the remaining flour with the salt, eggs and the rest of the warm milk and knead energetically for about 15 minutes lifting the mixture with the hands, and knead inthe dough which will have doubled in volume.
Continue to knead for a few minutes, cover the bowl with a cloth and leave to settle in a warm place for about an hour.
Knead again, break open the dough, mix in the sultanas (steeped before in kirsch or water) and then add a small glass of kirsch.
Grease thoroughly the bottom and ridges of the 'kougelhopf" mould, decorate the bottom with almonds, which should, if possible, be peeled and wiped, and then place the dough into the mould.
Once more, leave the dough to rise until it reaches the top edge of the mould and then place in the oven on a medium heat. If the Kougelhopf browns too quickly,
cover with a sheet of paper, bake for about 1 hour.
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