Never share a foreign-language recipe on social media unless you’re prepared to offer the translation to your friends 😉 For all who asked, here is my (translated) Kugelhopf recipe.
500g white or cake flour
150g softened butter (you want this pretty soft!)
25g fresh yeast (or 5t dried yeast)
250ml warm milk
a pinch of salt
50g slivered almonds, plus whole almonds for top
50g raisins, dried currants, or a mix
3T Kirsch (cherry brandy) or other brandy
Mix the yeast into the warmed milk and set aside.
Pour kirsch over dried fruit to rehydrate.
Add flour to a large mixing bowl.
Add beaten eggs to the yeast mixture, mix, and add to flour.
Mix until flour is moistened, then add butter and sugar to the dough.
Knead until the dough comes together—it will be wet, but should come away from the sides of the bowl a bit. You may need to add a bit more flour if it’s too sticky.
Dust dough with flour and leave under a damp towel to rise for one hour.
Then mix the kirsch, almonds, and fruit into the dough and knead to evenly distribute.
Butter a bundt pan, place blanched almonds around the bottom of the pan, and arrange the dough evenly in the pan. The smoother you get the top of the dough in this step, the nicer the kugelhopf will sit on the plate.
Cover and leave to rise 90 minutes or until the dough fills the pan.
Bake at 350 degrees for 30-40 minutes, until golden brown and hollow-sounding when tapped.