Gugelhupf

"When I was an exchange student in Germany, my German mother often had this one the table for breakfast."
 
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Ready In:
2hrs 40mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • 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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