Gugelhupf

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 1 pk yeast; Dry Active
• 1 c milk; Scalded Then Cooled
• 1 c Sugar
• 1 c butter Or margarine
• 5 eggs; Large
• 1 t vanilla extract
• lemon; Rind Of, Grated
• 3/4 c Raisins
• 1/3 c almonds; Ground (2 oz Pk)
• 1/2 t salt
• 4 c flour; Unbleached, Unsifted

[edit] 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.

Servings: 8

[edit] Other Links

[edit] See also