Rum Raisin Gugelhupf with Almonds

What you need

• 150 g (5 oz) raisins
• 50 ml (3 tbsp) dark rum, or kirsch
• 500 g (4 cups) bread flour
• 100 g (1/2 cup) granulated sugar
• 7 g (2 1/4 tsp) instant yeast
• 1 tsp fine salt
• 1 lemon zest, from 1 unwaxed lemon, finely grated
• 200 ml (3/4 cup + 1 tbsp) whole milk
• 3 large eggs, at room temperature
• 150 g (1 1/3 sticks) unsalted butter, soft, cut into cubes
• 1 tbsp soft butter for the mold
• 60 g (2 oz) blanched almonds, whole
• 2 tbsp powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Soak the raisins in the rum for 30 min, then drain them.

2. 2

   Whisk the flour, sugar, yeast, salt and zest together in a large bowl.

3. 3

   Warm the milk to about 35 °C (95 °F). Pour it into the bowl, add the eggs and knead with a dough hook on medium speed until the dough comes together, about 5 min.

4. 4

   Add the butter a few cubes at a time, letting each addition vanish before the next. Keep kneading until the dough turns glossy and stretchy and pulls away from the bowl, 8-10 min.

5. 5

   Knead in the drained raisins on low speed just until spread through the dough.

6. 6

   Cover the bowl and leave the dough in a warm spot until doubled, about 1 1/2 hours.

7. 7

   Brush a 24 cm (10 in) gugelhupf or bundt mold, about 2.5 l (10 cups), thickly with the soft butter. Press the almonds into the grooves on the bottom.

8. 8

   Deflate the dough gently, roll it into a thick rope and lay it in the mold, pressing it into the grooves. The mold should be about half full.

9. 9

   Cover and leave to rise until the dough sits about 2 cm (3/4 in) below the rim, 45-60 min. Preheat the oven to 180 °C (350 °F) with a rack in the lower third.

10. 10

    Bake for 45-50 min, until deep golden and a skewer pushed into the cake comes out clean. If the top browns too fast, lay foil loosely over it after 30 min.

11. 11

    Cool in the mold for 10 min, then turn out onto a rack and cool completely, about 1 hour.

12. 12

    Dust generously with the powdered sugar just before serving. Slice with a serrated knife.

Imported from bakinglikeachef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.