Summary

Ingredients

• 200 ml milk, lukewarm
• 0.5 ½ cube yeast
• 500g flour
• 10 g salt
• 75 grams sugar
• 2 egg (s)
• 200 g butter
• 80 g raisins, marinated in rum or conac
• Almond (s), peeled, whole

Print Recipe Pin Recipe

Instructions

1. Dissolve the yeast in half of the milk and mix with a little flour to form a semi-liquid pre-dough. Put warm, let go.
2. In another bowl, knead the flour, eggs, the rest of the milk, sugar and salt. Beat the dough until it no longer sticks, then knead in the butter. Knead again until the dough is homogeneous. Add the pre-dough, knead the dough again until it separates from the bowl. Pile the batter neatly in the bowl, cover, and let rise.
3. When it has doubled in volume, beat up and work in the raisins.
4. Butter the mold and line with the almonds, pour in the batter. Let rise again until it rises above the edge of the pan. Bake for 45-65 minutes, depending on the size of the pan. Bake on a higher heat (20 minutes at 200 ° C), then reduce the heat to approx. 180-160 ° C.
5. Turn out of the mold, allow to cool, dust with powdered sugar if necessary.
6. Alsatian Gewürztraminer is a classic.