Kouglof

Directions

1. Place the grapes in a bowl, and drizzle with a little kirsch and warm water to moisten them. ≈ 3 min
2. Mix the yeast with half of the warm milk, then add a little flour to form the starter. ≈ 4 min
3. In a saucepan, combine the milk, butter, and sugar, and heat gently until the sugar dissolves. ⏱ ≈ 20 min
4. Place the flour in a large mixing bowl, make a well in the center, add the starter, cover, and let it rise. ≈ 3 min
5. An hour later, pour the milk, sugar, and butter mixture into the mixing bowl, then add the eggs one at a time, and mix the batter by hand, lifting it to incorporate air until it separates from the sides of the bowl (this can take a while and be tiring). ≈ 4 min
6. Let the dough rise for the first time in the mixing bowl until it has doubled in size. ≈ 3 min
7. Finally, drain the grapes, and thresh them one last time. ≈ 4 min
8. Thoroughly grease the mold, place almonds at the bottom of the grooves, pour the dough into the mold until it reaches about halfway up, and let it rise again until the dough almost overflows the mold. ⏱ ≈ 1 hr
9. Place in the oven (thermostat 6-7, 190 °F/90 °C) for 1 hour. ⏱ 1 hr
10. The time it takes for the dough to rise varies greatly depending on the ambient temperature and humidity, as well as when the dough is ready to be removed from the bowl. ≈ 3 min
11. It’s better to be patient and have strong, resilient arms. ≈ 3 min