Gugelhopf

Name: Gugelhopf
Ingredients: 3-1/2 teaspoons active dry yeast; 1 cup warm 2% milk (110° to 115°); 3 cups all-purpose flour; 3/4 cup sugar; 1/2 cup butter, softened; 4 teaspoons grated orange zest; Dash salt; 4 large egg yolks; 1/2 cup chopped dried apricots; 1/2 cup dried cranberries; 1/2 cup slivered almonds; Confectioners' sugar

12 ingredients

2 steps

Ingredients

3-1/2 teaspoons active dry yeast
1 cup warm 2% milk (110° to 115°)
3 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, softened
4 teaspoons grated orange zest
Dash salt
4 large egg yolks
1/2 cup chopped dried apricots
1/2 cup dried cranberries
1/2 cup slivered almonds
Confectioners' sugar

Directions

1

In a small bowl, dissolve yeast in warm milk. Place the flour, sugar, butter, orange zest and salt in a food processor; cover and process until blended. Add egg yolks; cover and process just until moistened. While processing, gradually add milk mixture in a steady stream. Stir in the apricots, cranberries and almonds.
2

Transfer to a greased 9-in. decorative tube pan. Cover and let rise until doubled, about 1 hour. Bake at 375° for 30-35 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.