Gugelhupf
By: Anonymous
Published: Sunday, December 6, 2009 - 3:06am

Ingredients




1 pkt Yeast, Dry Active
1 cup Milk, Scalded Then Cooled
1 cup Sugar
1 cup Butter Or Margarine
5 Eggs, Large
1 teaspoon Vanilla Extract
1 Lemon, Rind Of, Grated
3/4 cup Raisins
 cup Almonds, Ground (2 oz Pk)
1/2 teaspoon Salt
4 cups Flour, Unbleached, Unsifted

Preparation

1 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. 2 * 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.