RAISINS 6.5 ounces 36%
BRANDY - warmed 4 ounces 22%
FRESH YEAST 1 ounce 5.6%
MILK - scalded & chilled 8 ounces 44%
BREAD FLOUR 18 ounces 100%
SALT .25 ounce 1.5%
SUGAR 3.5 ounces 20%
EGGS - large 3 each 29%
BUTTER - room temperature 6 ounces 33%
Yields 2 medium Kugelhopf

1) In a small bowl, combine the raisins and warm brandy. Allow the raisins to plump for 15 minutes, then drain. Gently squeeze-out any excess brandy.
2) In a KitchenAid bowl, place in the yeast and milk (scaled & chilled) and dissolve with your hand. Add 8 ounces flour and mix with a wooden spoon for 3 minutes. Allow this to ferment for 45 minutes - covered.
3) Then top with the remaining flour. Then add salt, sugar and eggs.
4) Using a dough hook, mix on 1st speed for 3 minutes, then 2nd speed for 8 minutes.
5) Then add the butter, and mix on 1st speed for 3 minutes.
6) Then add the plumped raisins, and mix on 1st speed for 1 minute.
7) Place the dough in a lightly oiled bowl, and allow to rise for 45 minutes. Covered.
8) Punch-down the dough and refrigerate for 1 1/2 hours.
9) While waiting, prepare the Kugelhopf pans. Grease the inside "well" with butter, and liberally coating the sides and bottom of the pan with whole almonds.
10) Remove the dough from the refrigerator and punch-down the dough again. Divide the dough into two pieces. Take one piece and press your thumbs through the center. Stretch the dough to create a large shaped donut that fits perfectly into the bottom of the gugelhupf pan.
11) Proof until doubled in size about 1 1/2-2 hours.
12) Bake @ 375 degrees for approximately 35 minutes.
13) Remove from the oven and allow to cool for 10 minutes. Then invert onto a cooling rack.
14) To serve, dust cake with powdered sugar and slice into portions. Also excellent toasted!