European Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Gugelhupf

Yield: 8 Servings

Ingredients:

• 1 pk Yeast; Dry Active
• 1 c Milk; Scalded Then Cooled
• 1 c Sugar
• 1 c Butter Or Margarine
• 5 ea Eggs; Large
• 1 ts Vanilla Extract
• 1 x Lemon; Rind Of Grated
• 3/4 c Raisins
• 1/3 c Almonds; Ground (2 oz Pk)
• 1/2 ts Salt
• 4 c Flour; Unbleached

Instructions:

Unsifted 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.

Web Standards & Support: