Alsatian Yeasted Raisin Ring Cake

Ingredients

• 3.5 cups all-purpose flour
• 1.5 teaspoons instant yeast
• 1 teaspoon salt
• ¼ cup granulated sugar
• 3 whole large eggs
• ½ cup whole milk, warmed to 110°F
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 whole zest of 1 lemon
• 1 cup dried currants or raisins
• ¾ cup sliced blanched almonds
• ½ cup whole blanched almonds for the mold
• 2 tablespoons unsalted butter for the mold
• 3 tablespoons powdered sugar for dusting

Instructions

1. 1

   You're starting by setting up so the cake bakes evenly and the fruit is plump. Place 0.5 cup of whole blanched almonds into a 10-inch Kugelhopf mold (or a 10-inch ring cake pan), pressing them gently against the surface to line the bottom and sides — they'll create a beautiful finish on the baked cake. Melt 2 tablespoons of unsalted butter and brush it over the almonds, then set the mold aside at room temperature.

2. 2

   Pour 0.25 cup of boiling water over 1 cup of dried currants or raisins in a small bowl. Let them steep for 10 minutes until they plump up and soften — this hydration keeps them tender and flavorful throughout the cake. Drain any excess liquid.

3. 3

   In a large mixing bowl, whisk together 3.5 cups of all-purpose flour, 1.5 teaspoons of instant yeast, 1 teaspoon of salt, and 0.25 cup of granulated sugar — this distributes the yeast and salt evenly so you get consistent rising.

4. 4

   Create a well in the center of the dry ingredients. Crack 3 large eggs into a small bowl, whisk them together, then pour them into the well along with 0.5 cup of whole milk warmed to 110°F. Using a wooden spoon or your hands, slowly incorporate the dry ingredients into the wet mixture until a shaggy dough forms — you'll want to work methodically so you don't splash.

5. 5

   Once the dough is roughly combined, it's time to add the butter gradually — this technique, called lamination, creates a tender, enriched crumb. Add 0.5 cup of unsalted butter in 4 portions, beating or kneading each addition in fully (about 1-2 minutes) before adding the next. The dough will look greasy at first, but keep going — it will come together into a silky mass.

6. 6

   Once all the butter is incorporated, add 1 teaspoon of vanilla extract, 0.5 teaspoon of almond extract, and the zest of 1 lemon. Beat or knead for 2-3 minutes until the dough is smooth, elastic, and spring back when poked — you're developing the gluten structure that gives Kugelhopf its tender, open crumb.

7. 7

   Fold 0.75 cup of sliced blanched almonds and the drained currants or raisins gently into the dough using a rubber spatula — turn the bowl as you fold so everything distributes evenly without crushing the fruit.

8. 8

   Transfer the dough to a lightly oiled bowl, turning it once to coat all sides so it doesn't dry out. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free spot (75–78°F is ideal) for 1.5 to 2 hours, until the dough has risen noticeably but not quite doubled — you're looking for visible growth and a slightly domed top. This slower rise develops flavor.

9. 9

   Turn the dough out onto a lightly floured work surface. Using your palms, gently shape it into a smooth ball, then use your thumbs to poke a hole in the center, gradually enlarging it until you have a ring shape with a 2-inch hole in the middle — the hole allows the center to bake at the same rate as the outer edges.

10. 10

    Carefully lower the ring into your prepared Kugelhopf mold, nestling it gently so the dough settles evenly. Cover with a damp kitchen towel and let it rise for 1 to 1.5 hours, until the dough has risen about 1 inch above the rim of the mold — it should feel puffy and light when you gently press it.

11. 11

    While the dough completes its second rise, preheat your oven to 350°F. Set a rack in the lower third of the oven so the bottom of the cake gets good heat — Kugelhopf needs to bake evenly from bottom to top.

12. 12

    Place the Kugelhopf in the preheated oven and bake for 45 to 50 minutes, until the top is deeply golden brown and a skewer inserted in the thickest part comes out with no wet crumbs clinging to it — the interior should register 190°F on an instant-read thermometer. If the top browns too quickly before the center is done, tent it loosely with foil for the last 10 minutes.

13. 13

    Let the Kugelhopf cool in the mold for 10 minutes — it will set just enough so it holds its shape but is still warm. Run a thin knife around the inner and outer edges of the mold, then turn it out onto a wire rack to cool completely, about 2 hours. The almonds lining the mold will release onto the cake's surface, creating a gorgeous nutty exterior.

14. 14

    Once completely cool, dust generously with 3 tablespoons of powdered sugar — sift it through a fine-mesh strainer so it settles in an even, elegant veil. Slice into wedges and serve at room temperature with coffee or tea.

Tools you’ll need

• 10-inch Kugelhopf mold or ring cake pan
• large mixing bowl
• whisk
• small bowl
• wooden spoon or silicone spatula
• rubber spatula
• lightly oiled bowl
• damp kitchen towel
• work surface
• instant-read thermometer
• wire cooling rack
• thin-bladed knife
• fine-mesh strainer

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