Kiermeskuch (raisin cake)

Instructions

1. Put the flour in a bowl and form a well in the middle. Crumble in the yeast together with 4 tablespoons of lukewarm milk and a tablespoon of sugar and place in the well.
2. Mix lightly, then cover with a damp cloth and leave in a warm place for 10 minutes.
3. Add the eggs, salt, sugar and remaining milk and knead with a food processor for 10 minutes. Then leave the dough to rest for another 10 minutes.
4. Cut the butter into cubes and add to the dough.
5. Knead for another 10 minutes, then add the raisins. Once everything is mixed well, cover the dough and let it rise in a warm place for 40 minutes. The dough should have doubled in volume.
6. Knead on a flat surface using a little flour and place in a buttered and flour-coated baking tin. Let rise again for 15 minutes before baking. In the meantime, preheat the oven to 180°C fan-assisted.
7. Brush the cake with a little milk, then bake for 40 minutes at 180°C, then 20 minutes at 160°C. Turn out onto a cooling rack and leave to cool.

Recipe: Véronique Wildgen