Gugelhupf

Mysterygirl's Note:

When I was an exchange student in Germany, my German mother often had this one the table for breakfast.

• Total Time: 2 hrs 40 mins
• Prep Time: 2 hrs
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 1 (¼ ounce) packet dry active yeast
• 1 cup milk , Scalded Then Cooled
• 1 cup sugar
• 1 cup butter or 1 cup margarine
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 lemon, rind of , Grated
• ¾ cup golden raisin
• 1⁄3; cup almonds , Ground (2 oz Pk)
• ½ teaspoon salt
• 4 cups flour , Unbleached, Unsifted

Directions:

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*, budt 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 availiable, you can use the others with the same results.