• I will give you two different methods to make your Kugelhopf cake, one for the traditional way, and one if you wish to make it in a bread machine to start it.
• Prepare your tin by lightly buttering it and sprinkle the almonds into the sides and bottom.
• Traditional Method
• Sprinkle the raisins with the rum and soak them for a few hours until well soaked.
• Mix the yeast in a bowl with about 6 fl oz of warm milk (not hot).
• Stir in 2 oz of the flour and mix well with a wooden spoon.
• Sprinkle the remaining flour over it and do not knead; cover with a tea cloth or cling film and leave in a warm place until the mixture rises and lifts the flour.
• Mix in the flour, sugar, salt, butter, egg, and remaining milk. Knead for a few minutes.
• Place the dough into the tin or basin to about halfway up the tin and leave to rise in a warm place until it doubles in size.
• Place in the preheated oven at 375°F/190°C/Gas 5 for about 35 minutes until golden brown. Test if it is cooked through by piercing with a skewer in the center – if it comes out clean it is cooked if not give it a few more minutes.

Bread Machine Method

• Follow the instructions for your bread machine for the order that the ingredients go in but here is what I do with mine. The yeast must not come in contact with the salt as it will kill the yeast.
• Place the dried yeast in the bottom of the bread tin then the flour and follow with all the other ingredients.
• Depending on your bread machine model, you just need to knead the bread and I use the Pizza mode.
• Place the dough into the Kugelhopf tin and place in a warm place to rise to double its size.
• Bake in preheated oven for about 35 minutes as the above method.
• You will find that your Kugelhopf cake will keep for about a week. Often it is eaten stale with a cup of coffee. However, you are most likely to find that it will be eaten well before this!