Gugelhupf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yeast; Dry Active |
| 1 | cup | Milk; Scalded Then Cooled |
| 1 | cup | Sugar |
| 1 | cup | Butter Or Margarine |
| 5 | eaches | Eggs; Large |
| 1 | teaspoon | Vanilla Extract |
| 1 | x | Lemon; Rind Of, Grated |
| ¾ | cup | Raisins |
| ⅓ | cup | Almonds; Ground (2 oz Pk) |
| ½ | teaspoon | Salt |
| 4 | cups | Flour; Unbleached, Unsifted |
Directions
Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture.
Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results.