Alsatian ring cake

Name: Alsatian ring cake
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 1 cube (42 g) Yeast; 300 ml Milk; 750 g Flour; 75 g Sugar; 7-10 Tbsp Salt; 3 Eggs (size M); 300 g Butter or margarine; 150 g Raisins; 75 g peeled almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

1 cube (42 g) Yeast
300 ml Milk
750 g Flour
75 g Sugar
7-10 Tbsp Salt
3 Eggs (size M)
300 g Butter or margarine
150 g Raisins
75 g peeled almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Dissolve the yeast in 150 ml of lukewarm milk, stir with a pinch of sugar. Knead with 100 g flour to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes. Mix the rest of the flour with the remaining milk, sugar, salt and eggs and work it thoroughly with the dough hooks of the hand mixer.
2
Knead in soft butter, add the yeast dough and knead everything into a smooth dough. Let it rise again for about 1 hour. Wash the raisins, dab dry, add and knead the dough.
3
Line the bottom of a greased stoneware ring cake mould (approx. 2 litres capacity) with the almonds, fill with dough. Let it rise again for about 30 minutes until the dough slightly exceeds the edge of the mould.
4
Bake in the preheated oven (electric: 200 °C / gas: level 3) for about 1 1/2 hours. (In a baking tin the baking time is about 50 minutes.) Take the ring cake out of the oven, turn over the still warm cake and dust with icing sugar.
5
Results in about 24 pieces.