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1
Put the yeast and the milk in the bowl of an electric mixer fitted with a dough hook.
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2
When the yeast has dissolved, add the flour and salt, and mix on low speed.
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3
The dough will not come together at this point.
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4
Add the eggs, one at a time, then pour in the granulated sugar, and continue to mix on low speed for about 7 minutes.
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5
Add the butter bit by bit, making sure to incorporate each piece before adding the next.
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6
Increase the mixer speed to medium, and mix for 10 minutes, scraping down the bowl every 2 minutes.
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7
Transfer the dough to a clean, greased bowl, cover with plastic wrap, and let rise for 2 hours at room temperature.
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8
Gently punch down the dough, and incorporate the raisins.
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9
Butter an 8-cup kugelhopf mold or Bundt pan.
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10
Place the almonds in the crevices of the pan.
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11
Form the dough into a 20-inch log, and then lay it in a ring on top of the almonds.
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12
Cover the pan with a piece of plastic wrap, and let the dough rise for 3 hours at room temperature.
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13
Preheat the oven to 375 degrees, remove the wrap, and bake for 35 to 45 minutes, or until golden brown.
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14
When cool, unmold onto a cooling rack.
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15
Just before serving, dust with confectioners sugar.
