Make the starter: Combine the yeast, 1/3 cup milk (100 ml), and 3/4 cup flour (100 g). Let it rest in a warm place.

Prepare the dough: Mix the remaining flour, salt, eggs, sugar, and the rest of the milk. Mix well, then add the butter and the starter. Cover with a kitchen towel and let rise for 1 hour.

Punch down the dough.

Butter a kougelhopf pan and place almonds in the grooves. Add the dough. Let it rest for about 1 hour, until the dough rises to the top of the pan.

Bake in the oven for 45 minutes at 340°F (170°C).

Remove from the oven and turn out onto a wire rack. Dust with powdered sugar.