-
1
For the Dough:
-
2
The night before preparing the kugelhopf, boil 2 cups water and pour over the raisins.
-
3
Allow to soak for 5 minutes, then drain.
-
4
Cover the raisins with good, dark rum and soak overnight.
-
5
In a small saucepan heat the milk until very warm to the touch; let cool for 30 seconds.
-
6
Add the yeast to the bowl of an electric mixer fitted with the dough hook.
-
7
Pour in the warm milk.
-
8
Cover the yeast mixture completely with the flour, then add the sugar and salt and allow to rest, without stirring, for 15 minutes in a warm (85F) place to activate the yeast.
-
9
It is important to cover the yeast with flour so it does not come into direct contact with the sugar or salt yet.
-
10
Mixing the dough on slow speed, add the whole eggs and yolk.
-
11
Mix until the dough becomes shiny and pulls away from the sides of the bowl, about 15 minutes.
-
12
The dough must develop sufficient elasticity to incorporate the butter.
-
13
Add the butter, mixing on medium speed until fully incorporated.
-
14
Strain the raisins, place them on a towel to dry, and add them to the dough.
-
15
Mix until combined, but do not overmix or the raisins will break down and turn the dough blue.
-
16
Remove the dough from the bowl, cover with plastic wrap, and put into the freezer for 15 minutes to slow the yeast down.
-
17
Transfer the dough from the freezer to a floured work surface.
-
18
Push out the air from the dough, turning it over frequently so it doesnt stick to the table.
-
19
Transfer the dough to a bowl, cover with plastic wrap, and allow to rise in a warm place (95 to 110F) for 1 to 2 hours, or until doubled in volume.
-
20
When the dough has doubled in volume, transfer it to a floured surface and push out the air again.
-
21
Roll it into a ball by flouring your hands and shaping the dough in a clockwise motion, smoothing the surface as you go.
-
22
Shape the dough into a ring and place it in a well-buttered 2-quart kugelhopf mold (or a Bundt or angel food pan).
-
23
Press the two ends of the ring together in the pan.
-
24
Cover with plastic wrap to prevent the dough from drying out, and allow it to rise again in a warm place until doubled, about 45 minutes.
-
25
Position a rack in the middle of the oven and preheat to 375F.
-
26
Bake the kugelhopf for 60 minutes, or until the top is fully browned and sounds hollow when tapped on the bottom.
-
27
For the Syrup:
-
28
In a small saucepan combine the sugars, 1 cup water, and the orange flower water and boil until the sugars have dissolved.
-
29
Remove the loaf from the oven, turn it out of the mold onto a rack set over an 11-by-17 -inch baking sheet to catch any syrupy drips, and very slowly pour the warm syrup over the kugelhopf immediately while it is still warm.
