Gugelhupf rec.food.recipes/Fred Towner (1998)
1 pkg dry active yeast 1 cup milk; scalded then cooled 1 cup sugar 1 cup butter or margarine 5 large eggs 1 tsp vanilla extract grated lemon; rind 3/4 cup raisins 1/3 cup (2 oz pkg) almonds; ground 1/2 tsp salt 4 cups unbleached flour; 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*, bundt 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 available, you can use the others with the same results.
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