Dissolve the yeast and the sugar in the lukewarm unsweetened soy milk and leave about 5 minutes, until the mixture foams.
💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2
Mix the flour and salt in a large bowl.
Bowl
3
Add the yeast mixture, the eggs and the butter and Knead about 10 minutes, until the dough is smooth.
⚙ KneadingBowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
To assemble
4
Add the raisins to the dough and knead another 2 minutes.
5
Cover and Let rise 1 hour, until doubled in volume.
⚙ ProofingPlastic wraporKitchen towelBowl
6
Grease the Bundt pan, arrange the almonds in the bottom and transfer the dough into it.
Bundt pan (kugelhopf)
7
Preheat the oven to 180°C (355°F) and bake 40 minutes.
OvenBakeware
8
Let cool, turn out and sprinkle the powdered sugar on top.
Sifter
467calories
10 gprotein
57 gcarbs
22 gfat
● protein 9%● carbs 49%● fat 42%
Per serving (141 g), of 8 servings
For the Dough base · To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Bundt pan (kugelhopf)· Also works: Tube pan (No pattern) · Loaf pan (None)
Bowl· Also works: Pot (None)
Bakeware:Cast-iron pot or Baking pan or Baking sheet or Glass / ovenproof baking dish or Round pan or Baking stone (pizza stone)· one of them
🧻 Consumables: Kitchen towel or Plastic wrap
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
