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1
Place raisins in small microwave-safe bowl.
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2
Cover with water.
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3
Microwave on high 1 minute.
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4
Let stand until cool.
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5
Stir milk and yeast in large bowl of heavy-duty mixer to blend.
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6
Let stand until yeast dissolves, about 8 minutes.
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7
Attach dough hook.
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8
Add flour and salt to bowl; beat on low speed until blended, scraping sides of bowl often.
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9
Whisk eggs and yolk in small bowl to blend.
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10
Gradually add eggs to dough, beating on low speed until just blended.
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11
Add 3 tablespoons sugar, increase speed to medium, and beat until dough is smooth, scraping sides and bottom of bowl often, about 5 minutes.
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12
Reduce speed to medium-low.
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13
Add butter, 1 cube at a time, beating to incorporate each (dough will be very soft).
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14
Scrape dough off sides of bowl and dough hook.
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15
Beat dough until well-blended and pulling away from sides of bowl, about 8 minutes.
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16
Remove bowl from mixer.
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17
Drain raisins.
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18
Stir raisins into dough.
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19
Scrape dough into medium bowl.
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20
Cover with plastic wrap and let rise in warm area until doubled in volume, about 1 hour 30 minutes.
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21
Using rubber spatula, turn dough over several times in bowl to deflate.
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22
Cover again and chill 2 hours, turning to deflate if dough rises.
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23
Cover tightly and keep refrigerated overnight.
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24
Generously butter 8- to 9-cup kouglof mold.
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25
Roll chilled dough between palms and work surface to 12- to 15-inch rope and place around center post in prepared mold.
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26
Cover mold with plastic wrap and let dough rise until almost level with top edge, about 3 hours.
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27
Position rack in center of oven and preheat to 375F.
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28
Bake kouglof uncovered until golden brown on top and tester inserted near center comes out clean, about 20 minutes.
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29
Cool in pan 2 minutes.
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30
Turn out onto rack and cool.
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31
Sift powdered sugar over kouglof.
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32
Cut into wedges and serve.
