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    You are in: Home / Recipes / Gugelhupf Recipe
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    Gugelhupf

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    2 hrs

    40 mins

    Mysterygirl's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Gugelhupf

    Serving Size: 1 (198 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 671.5
     
    Calories from Fat 277
    41%
    Total Fat 30.8 g
    47%
    Saturated Fat 16.6 g
    83%
    Cholesterol 181.5 mg
    60%
    Sodium 430.3 mg
    17%
    Total Carbohydrate 86.8 g
    28%
    Dietary Fiber 3.1 g
    12%
    Sugars 33.6 g
    134%
    Protein 13.6 g
    27%

    The following items or measurements are not included:

    lemons, rind of

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