Kugelhopf

Mix the flour, sugar, salt, instant yeast, cold milk and cold eggs by hand or in a stand mixer.

Turn the dough onto the work surface without adding flour and work it about 10 minutes until smooth, elastic and no longer sticky.

Add the butter and work about 10 more minutes until it comes together.

Add the raisins, soaked overnight and strained, saving their syrup.

Let the dough rise until tripled in size.

Divide about 1500 g of dough into individual and large cakes; shape gently.

Grease the molds with plenty of butter and coat with sliced almonds; put in the dough.

Proof at room temperature, 76F or about 24C, 30 to 45 minutes.

Set on a hot sheet pan and bake about 25 minutes.

Make a syrup with water, sugar, lemon zest, orange blossom water and the saved raisin juice.

Soak the cakes in the lukewarm syrup, brush with melted butter and dust with powdered sugar.