Gugelhupf
Yield: 8 servings
Ingredients:
- 1 pk Yeast; Dry Active 1 x Lemon; Rind Of Grated
- 1 c Milk; Scalded Then Cooled 3/4 c Raisins
- 1 c Sugar 1/3 c Almonds; Ground (2 oz Pk)
- 1 c Butter Or Margarine 1/2 ts Salt
- 5 ea Eggs; Large 4 c Flour; Unbleached Unsifted
- 1 ts Vanilla Extract
Instructions:
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.
