Generously butter your kouglof pan and arrange the almonds as shown in the photo.

In a stand mixer, combine the flour, sugar, and a pinch of salt. Mix, then add the crumbled yeast. Warm the milk and rum slightly, beat the egg, then add both to the bowl. Mix and knead, then add the butter and knead until you have a smooth, shiny dough.

Drain the raisins well (squeeze them gently with your fingers), then fold them into the dough. Finish mixing by hand. Shape the dough into a log and gently place it in your pan, being careful not to move the almonds too much.

Place a bowl of hot water in your oven and preheat it to 105°F (40°C). Turn off the oven and let your brioche rise inside (for 2 to 2 1/2 hours, but this can vary).

Once the dough has risen, remove the brioche but leave the bowl of water in the oven. Preheat the oven to 340°F (170°C), then bake the kouglof for about 35 minutes.

Meanwhile, make a syrup with 1/2 cup sugar (100 grams), the orange peel, and a capful of rum. Heat to 220°F (104°C); if you don't have a thermometer, cook until the syrup thickens.

When the brioche is baked and slightly cooled, remove it from the pan, brush with the syrup, and dust with powdered sugar.