Alsatian almond bundt cake

1.

Wash the raisins, pat dry. Drizzle with kirsch. Warm 100 ml milk lukewarm. Crumble in the yeast and dissolve. Put the flour in a bowl. To press a hollow in the middle. Add the yeast milk and 2 tablespoons of sugar. Mix with a little flour from the edge to the pre-dough. Cover and let rise in a warm place for approx. 15 minutes

2.

Melt 200 g butter, cool slightly. Warm up 100 ml of milk. Add butter, 5 tbsp sugar, salt and eggs to the pre-dough and knead until smooth. Cover and let rise in a warm place for 45-60 minutes. Put 1 almond kernel in each groove. Knead the raisins into the dough. Carefully pour into the mold. Cover and let rise for another 30-45 minutes in a warm place

4.

Bake in the hot oven on the lowest rail (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes. Possibly. Cover after 20-25 minutes

5.

Approx. Cool in the mold for 30 minutes, turn out and let cool down. Dust with powdered sugar

6.

Drink: cool Crémant d’Alsace, e.g. B. by Arthur Metz