Prep time: 30 minutes

Dough rising time: 3 to 4 hours

Baking time: 20 to 25 minutes

Place the raisins and rum in a small bowl. Let them soak at room temperature while you prepare the rest of the kouglof.

Make the starter: Add the yeast and water to your mixing bowl, then add the 1/3 cup flour. Mix with a spatula until you have a firm dough ball. Cover the starter with the 1 3/4 cups flour and let it rise for 30 minutes at room temperature. Meanwhile, brush your pan with butter and sprinkle the bottom with sliced almonds. Turn the pan over to remove any excess almonds.

Once the starter has risen, add the egg, milk, sugar, salt, and softened butter to the bowl. Using the dough hook, mix for 10 minutes until the dough is smooth and elastic and pulls away from the sides of the bowl.

Start mixing on low speed, then finish for 2 to 3 minutes on a higher speed. When the dough is well kneaded, add the drained raisins and mix just until the fruit is evenly incorporated. The dough should be soft and elastic, not sticky. Let the dough rise for 1 hour 30 minutes near a gentle heat source, until doubled in size.

Turn the dough out onto a lightly floured surface. Shape it gently into a ball with your fingertips. Place the dough ball into the kouglof pan, press down lightly, and let it rise again for 2 hours in a warm place.

30 minutes before baking, preheat your oven to 340°F (170°C) with convection. Bake for about 20 minutes. Remove from the pan right after baking and let cool before dusting with powdered sugar.

Source: Pâtisserie Christophe FELDER

Tip: If your room isn't warm enough, preheat your oven to 80°F (25°C). Once it reaches temperature, turn off the oven and place the dough inside to rise.