Kugelhopf

Dissolve year with sugar in the warm water and let it proof. Sift the flour, putting 2 cups in each of two bowls. Set one bowl aside. Work together 2 cup of flour and the soft butter. Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated. In alternate batches, add the remaining 2 cup flour and the yeast mixture. Mix until thoroughly blended and elastic, then stir in the raisins. Put in a large, lightly floured bowl, cover with a towel and let rise in a warm spot until doubled in bulk, about 1-11/2 hours. Punch down the dough. Heavily butter a 10 inch Kugelhopf mold or tube pan and sprinkle half the sliced almonds around the bottom. Spoon half the dough in the mold, sprinkle in the rest of the almonds, and add the remaining dough. Let rise again until doubled, about 1 hour. Bake in a preheated over at 475 degrees for 10 mins, then reduce the heat to 350 and continue baking until browned, about 40-45 mins. Remove from oven and let stand for 3 mins. in the pan. Invert onto a cooling rack.