Kugelhopf

• 1 cup raisins
• 13 cup Cognac
• 1/2 cup plus 3 tablespoons sugar
• 1 package active dry yeast
• 1 1/4 cups warm milk
• 3/4 teaspoon salt
• 4 1/4 cups flour (approximately)
• 5 ounces plus 1 tablespoon soft unsalted butter
• 3/4 cup blanched slivered almonds
• Confectioners' sugar

1. Mix the raisins with the Cognac and 3 tablespoons of the sugar in a small saucepan and set aside.
2. Mix the yeast with 1/4 cup of the milk in a large bowl and set in a warm place for about 5 minutes, until it becomes frothy.
3. Stir in the remaining milk and sugar.
4. Add the salt and 2 cups of the flour.
5. Beat the dough by hand or machine, adding all but 3/4 cup of the flour.
6. Beat in all but 1 tablespoon of the butter, a tablespoon at a time.
7. Knead in enough of the remaining flour to make a dough that is soft but not sticky and is very elastic.
8. Kneading should take 2 to 3 minutes by machine, or about 6 minutes by hand.
9. Heat the raisin mixture and cook just until most of the Cognac has evaporated.
10. Place the dough on a lightly floured surface and pat into a flattened rectangle.
11. Spread the raisins on it, fold the dough over and knead a couple of minutes by hand to incorporate the raisins.
12. Heavily butter a two-quart kugelhopf pan or a 10-inch bundt pan with the remaining tablespoon of butter and sprinkle with the almonds, turning the pan so they adhere to its interior.
13. Place the dough in the pan, breaking a hole in the center to accommodate the tube.
14. Set aside, lightly covered, and let rise 1 1/2 to 2 hours.
15. Punch dough down in the pan.
16. Let rise again, 45 minutes to 1 hour.
17. Preheat oven to 375 degrees.
18. Bake the cake for about 45 minutes, until nicely browned.
19. Allow it to cool completely in the pan, then unmold.
20. Dust with sifted confectioners' sugar before serving.

raisins, cognac, sugar, active dry yeast, warm milk, salt, flour, butter, blanched slivered almonds, confectioners

Taken from cooking.nytimes.com/recipes/4207 (may not work)