This undated photo provided by America's Test Kitchen in November 2018 shows kuglehopf in Boston. (Daniel J. van Ackere/America's Test Kitchen via AP)

Servings: 16 (1 loaf)

Start to finish: 9 1/4 to 10 1/4 hours (Baking time: 25 minutes)

Key Equipment stand mixer, 12-cup nonstick Bundt pan, instant-read thermometer

2/3 cup dried cherries, chopped coarse

1/3 cup golden raisins

1/4 cup (2 ounces) kirsch or other cherry-flavored brandy

3 1/2 cups (17 1/2 ounces) all-purpose flour

4 teaspoons instant or rapid-rise yeast

1 teaspoon salt

2/3 cup (5 1/3 ounces) whole milk, room temperature

3 large eggs, room temperature

6 tablespoons (2 2/3 ounces) granulated sugar

8 tablespoons (4 ounces) butter, softened

1/4 cup sliced almonds

confectioners’ sugar

Microwave cherries, raisins, and kirsch in covered bowl until steaming, about 1 minute. Let sit until cherries and raisins have softened, about 15 minutes. Drain fruit and reserve kirsch.

Whisk flour, yeast, and salt together in bowl of stand mixture. Whisk milk, eggs, granulated sugar, and reserved kirsch in 4-cup liquid measuring cup until sugar has dissolved. Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.

Increase speed to medium-low and knead until dough begins to pull away from sides of bowl but sticks to bottom, about 5 minutes. With mixer running, add butter, 1 tablespoon at a time, and knead until butter is fully incorporated, about 4 minutes. Continue to knead until dough is elastic and slightly sticky, about 3 minutes. Reduce speed to low, add fruit mixture, and mix until incorporated, about 1 minute. Transfer dough to lightly greased large bowl or container, cover tightly with plastic wrap, and let rise for 30 minutes.

Using greased bowl scraper (or your fingertips), fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees and fold dough again; repeat turning bowl and folding dough 2 more times (total of 4 folds). Cover tightly with plastic and let rise for 30 minutes. Fold dough again, then cover bowl tightly with plastic and let dough rise until nearly doubled in size, 1 to 11/2 hours.

Grease 12-cup nonstick Bundt pan and sprinkle bottom with almonds. Press down on dough to deflate, then transfer to lightly floured counter. Using your lightly floured hands, press dough into 8-inch round.

Using your fingertips, press through and stretch center of dough to create 2-inch hole.

Place dough in prepared pan and gently press into even thickness. Cover loosely with greased plastic and let rise until loaf is level with lip of pan, 2 to 2 1/2 hours.

Adjust oven rack to lower-middle position and heat oven to 350 F. Bake until golden brown and loaf registers 190 F to 195 F, 25 to 30 minutes, rotating pan halfway through baking. Let loaf cool in pan for 10 minutes, then invert loaf onto wire rack and let cool completely, about 3 hours. Dust with confectioners’ sugar and serve.

Nutrition information per serving: 251 calories; 73 calories from fat; 8 g fat (4 g saturated; 0 g trans fats); 57 mg cholesterol; 212 mg sodium; 37 g carbohydrate; 2 g fiber; 15 g sugar; 6 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Kugelhopf in “Bread Illustrated .”

America’s Test Kitchen provided this article to The Associated Press.