2/3 cup milk
2 tablespoons granulated sugar
2 packets (1/4th ounce each) dried yeast
1 cup unsalted butter, room temperature
1 teaspoon salt
6 large eggs
3 cups sifted flour
1 cup dark raisins (may be soaked over night in
1 tablespoon lemon zest, optional
1/2 cup blanched whole almonds
Heat milk in saucepan almost to a boil; cool to 110 degrees.
Add 1 tablespoon of the sugar; mix well
Sprinkle the yeast over the mixture; let stand until it foams,
about 10 minutes.
Meanwhile, beat butter and remaining tablespoon of sugar in bowl of electric
mixer until fluffy. Beat in salt.
Add the eggs, one at a time, beating well between each addition.
Add the milk-yeast mixture, blend well.
Gradually mix in the flour on low speed. Increase the speed
to medium and beat 2 minutes.
Add the raisins and lemon zest, blend well.
Generously butter a 9 to 12 cup kugelhopf pan or bundt pan.
Place an almond in each indentation in the bottom of the pan.
Gently pour batter into the pan so as not to move the almonds.
Cover with a clean towel; let dough rise until it reaches the rim of the pan,
about 20 minutes
Heat oven to 375 degrees. Bake kugelhopf until a skewer inserted in
its center comes out clean, about 35 minutes.