Kugelhupf—II
1¹⁄₄ lbs. flour
3 eggs
1³⁄₄ cups lukewarm milk or cream
6 ozs. butter
4 table-spoons German yeast
2 heaping table-spoons powdered sugar
4 ozs. sultanas or currants
1 salt-spoon salt
Dry and sift the flour. Melt the butter in the milk and when just lukewarm add to the flour. Add salt, sugar and yeast dissolved in a little of the milk, and beat for a full half hour. Cover the basin with a cloth and set in a warm place to rise for one and a half hours. Then beating it well, add the sultanas to the dough. Butter a large mould with a hollow centre, sprinkle sliced almonds in it, and pour in the mixture. Let it rise again for about one and a half hours. Bake for an hour and turn out on to a hair sieve to cool. Sift over with powdered sugar.