Put the cranberries and chambord in a bowl together and soak for a few hours or overnight.
Put the yeast into the bowl of a stand mixer, along with 35ml of water and add 50g of the flour and stir until a firm ball of dough forms.
Cover this starter with the remaining flour and leave to rise in a warm place until the starter has risen underneath and you see the flour start to crack, this should take around 30 minutes.
When the starter is ready, add the egg, milk, sugar, salt and butter to the bowl, knead the dough on a low speed for 7-8 minutes, increase the speed to high until the dough is elastic and pulls away from the side of the bowl, this should take 2-3 minutes.
Drain the cranberries and add them to the dough along with the white chocolate, knead the dough further to mix in the cranberries and white chocolate.
Let the dough rise in a warm place until doubled in size, around 2 hours.
Grease the kugelhopf tin with butter and place an almond in each of the indentations in the bottom of the tin.
With lightly floured hands, shape the dough into a sausage and wrap it around the hole in the kugelhopf tin. Leave it in a warm place to rise again, until the tin is filled, about 2 hours.
Preheat the oven to 170C Fan and bake for around 20-25 mins, until a cocktail stick or cake tester comes out clean.
Turn the kugelhopf out onto a cake rack and dust with icing sugar while it's still warm.
