Technical Stages :

• In the bowl of the mixer, dissolve the baker's yeast in warm milk. (Watch the milk temperature. If too hot, it will kill the yeast and the dough will not prove well).
• Add the whole egg, flour; salt and sugar. It is important to respect the order in adding these ingredients.
• Mix using the electric beater with hook for about 20 minutes until the dough comes away from the sides of the bowl. Add the softened butter and raisins and beat once again to mix these ingredients into the dough.
• Scrape the sides of the bowl and leave to prove covered in a warm place for 30 mn.
• Knead the dough and place in the bottoms of silicone kougloffs molds.
• Cover once again with a dry cloth and leave to prove in a warm place.
• When the dough reaches the side of the molds...
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• ...bake at 180°C for about 30 minutes.
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• The surface of the kouglopfs brown during baking.
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• When finished, remove from the oven...
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• ...and unmold on a cooling rack. Leave to cool.
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• When serving, sprinkle with icing sugar.