Steps

• First, in the stand mixer, pour the milk with the sourdough and turn on the mixer with the paddle attachment at a low setting.
  Let it dissolve completely.
  
  
  Now add the flour and switch to the dough hook. Once the flour is well incorporated into the milk, pour in the eggs (I pour them in three portions), the sugar, and let the ingredients mix well while the machine works; lastly, add the vanilla extract and limoncello.
  If you see it doesn’t bind well: stop, wait 10 minutes, and start again.
  Try not to let the dough heat up too much.

• At this point, add the softened butter cut into a paste (semi-worked with beaters or a fork) in three batches, letting it absorb well before adding more butter.
  It will take about another 10/12 minutes.
  Let it rest for half an hour.

• Now add the well-dried raisins (if they are wet, they increase the dough’s moisture, and goodbye binding). I replaced them with chocolate chips because they are eaten more at my house.

• Place it on a well-buttered workbench and give it some reinforcement folds; a light balling and off to rest: 2 hours at room temperature and then straight into the fridge.

• The next morning, acclimate for a couple of hours and deflate: give a light balling.

  Leave it on the bench to rest for 10 minutes, meanwhile butter the mold well: it should look like this

  

• With the help of your hands, form a hole in the center of the dough, as shown in the video, and place it in the mold.

  Let it rise until a couple of cm from the edge.

  

• Preheat the oven to 320 degrees Fahrenheit, and when it reaches temperature, bake: it will need to cook for about 50 minutes.

  Five minutes before it’s done, take the thermometer and pierce the cake with the probe: it’s ready when it reaches 201 degrees Fahrenheit.

• Once out of the oven, let it cool like this: it will slide out easily once completely cooled.

  

• The recipe for ALSATIAN KOUGELHOPF WITH SOURDOUGH RECIPE (gugelhupf) is ready.

  It will stay soft for a long time.