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Although this loaf originated in Austria, it has become synonymous with the Alsace region of France. Some say it was brought to France by the Austrian-born Marie Antoinette.
Hands-on: 20 minutesTotal: 12 hours 20 minutes
- ½ cup raisins
- ¼ cup Pernod
- ¼ cup water
- 2 cups whole milk
- 1 cup granulated sugar, divided
- 3½ tsp. active dry yeast (2 packages)
- 2 large eggs
- ¼ cup unsalted butter, melted
- ¾ cup chopped almonds
- 2 Tbsp. grated lemon zest
- 2 Tbsp. anise seed, toasted and crushed
- 1 tsp. kosher salt
- 6 cups all-purpose flour
- ½ cup confectioners' sugar
- Combine raisins, Pernod, and water. Set aside to plump overnight.
- Combine milk, 1 tablespoon sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes. Add soaked raisins and liquid, remaining sugar, eggs, butter, almonds, lemon zest, anise, salt, and enough flour to make a soft dough. Turn onto a floured surface and knead 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled in volume, about 2 hours.
- Coat a kugelhopf, bundt, or angel food pan with pan spray, and dust with flour. Give the batter a stir, and turn it into prepared pan. Cover loosely with plastic and set aside to rise again 45–60 minutes. Preheat oven to 350°F.
- Bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove loaf from pan, and cool completely on a rack. Dust with sifted powdered sugar before serving.