Place the raisins in a bowl with warm water so they become soft.
Crumble the yeast in a bowl, add hundred milliliter of room temperature milk. Stir the yeast until it is lump free. Let the mixture rest fifteen minutes.
Pour the flour the eggs and hundred milliliter of milk in a bowl and mix together.
Cut the soft butter in small pieces and add it in the bowl with the flour, and mix well.
Add the yeast mixture in the flour mix, and work the dough a few minutes until it let go from the edges of the bowl.
Cover the bowl with a baking towel, and let it rest in the oven without heat for one hour.
Take out the dough from the oven and add the raisins and mix it one more time.
Butter the two kougelhopf forms.
Place the almond flakes in the bottom of the both kougelhopf forms.
Divide the dough in two and place them in the two baking forms.
Let the dough rest in the forms until the dough grow so much so it reach the top of the forms.
Preheat the oven with electrical heat at 200 degrees Celsius.
Place the kougelhopf form in the middle of the oven for fifty minutes.
Take out the cakes from the oven and turn them upside down on the oven grill on a bench.
Before serving the cakes sprinkle them with the icing sugar.