Gugelhupf Recipe

Gugelhupf Recipe

Ingredients

• Serving Size : 8
• 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

Method

1. Sprinkle yeast into milk to dissolve.
2. In a large bowl beat sugar and butter until light and fluffy.
3. Beat in eggs, one at a time.
4. Stir in vanilla, lemon rind, raisins, and almonds.
5. Mix salt and flour.
6. Add milk and flour mixtures, alternately, ending with the flour mixture.
7. Grease a gugelhopf mold*, Bundt pan, or tube pan.
8. Pour batter into pan.
9. Cover and let rise until doubled in bulk, about 2 hours.
10. Bake in preheated 375 degree F
11. Oven for 40 minutes or until browned and done.
12. Serve warm with butter.
13. * The gugelhopf mold is know also as a turban-head pan.
14. If this is not available, you can use the others with the same results.

Full List of German Recipes
Full List of Raisin Recipes