The original bundt cake, but made with yeast and less sweet, and perfect for serving with coffee.
Yield: serves 8-10
Time: 5 hours
- 1⁄2 cup raisins
- 2 tbsp. kirsch
- 2⁄3 cup plus 2 3/4 cups bread flour
- 1 cup milk
- 1 tbsp. plus 1 tsp. fresh yeast
- 2 tbsp. superfine sugar
- 1 tbsp. kosher salt
- 1 large egg
- 13 tbsp. unsalted butter, softened, plus more for greasing
- 1⁄3 cup whole almonds
- Confectioners' sugar, for dusting
- In a small bowl, soak the raisins in the kirsch and 2 tablespoons of hot water for 30 minutes, then strain, discarding liquid.
- In the bowl of a stand mixer fitted with a hook attachment, combine 2⁄3 cup flour with the milk and yeast. Let stand for 15 minutes, then add the remaining 2 3⁄4 cups flour, the sugar, and the salt and mix until evenly combined. Add in the egg and continue kneading until incorporated. Add in the butter and knead until smooth and shiny. Add in the raisins and knead 2 minutes longer. Cover the dough with a dry towel and place in a warm place until the dough has doubled in size, about 1 1⁄2 hours.
- Punch the dough back down, cover with a dry towel again, and let sit until the dough has risen again, about 45 minutes longer.
- Meanwhile, soak the almonds in hot water for 1 minute, then drain. Grease a Bundt pan and set aside. Place almonds in the grooves of the Bundt pan. Using your fist, punch a hole in the middle of the dough and place dough in prepared mold. Cover with a dry towel and let rise an additional 45 minutes.
- Heat the oven to 400°. Place the Bundt pan in the oven and lower the temperature to 350°. Bake until golden, 45 to 50 minutes. Immediately turn out onto a wire rack and let cool. Dust with confectioners' sugar to serve.