Crumble the yeast into 10cl of warm milk, add 100g of flour and mix until you obtain a slightly soft dough: the sourdough. Leave to rise in a warm place.

Soak the grapes in lukewarm water.

In a bowl, vigorously knead the flour, eggs, remaining milk, sugar and salt for about 10 minutes, until the dough is no longer sticky.

Stir in the softened butter and the sourdough, which should have doubled in volume. Work the dough for a few moments longer, then cover with a cloth and leave to rise for 1 hour in a warm place.

After this time, pat the dough down and fold in the drained raisins.

Butter a kougelhopf mold, place two almonds per groove in the bottom and pour the batter into the mold.

Let the dough rise a second time until it extends beyond the edge of the tin.

Bake in a preheated oven at 180°C for about 40 min.