This slightly sweet decorative loaf comes from the Alsace region of France. Kugelhopf is baked in a tall fluted mold. An earthenware mold is traditional, but metal or glass molds work just as well. You can also use a plain or fluted tube pan. This makes wonderful breakfast bread.

Place in a small saucepan with enough cold water to cover by ½ inch:

Bring to a boil, then drain well. Transfer the currants to a small bowl and sprinkle with:

Cover and let soak for at least 1 hour, or up to 3 days.

Prepare the dough for:

Butter a 7- to 8-cup kugelhopf mold or tube pan. Sprinkle the bottom of the mold with:

Or place in the indentations in the bottom of the mold:

Knead the currants and any unabsorbed liquid into the dough. Tear off chunks of dough, form them into balls, and press into the bottom of the mold, covering the almonds completely. Press the remaining dough over the top, as evenly as possible. Cover with oiled plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

While the kugelhopf rises, preheat the oven to 375°F.

Bake the kugelhopf until golden brown and a knife inserted in the middle of the loaf comes out clean, about 45 minutes. Immediately turn out of the pan onto a wire rack. Dust the top with:

Let cool completely. Just before serving, dust a second time with: