Gugelhupf

* Exported from MasterCook *

Gugelhupf

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : German

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package 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 Tablespoon Lemon Rind (rind of 1 lemon)
3/4 Cup Raisins
1/3 Cup Almonds; Ground (2 oz Pk)
1/2 Teaspoon Salt
4 Cups Flour; Unbleached, 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.



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