Gugelhupf

Name: Gugelhupf
Ingredients: 1 package yeast, active dry dry active; 1 cup milk scalded then cooled; 1 cup sugar; 1 cup butter or margarine; 5 large eggs large; 1 teaspoon vanilla extract; 1 x lemon zest grated; 3/4 cup raisins, seedless; 13 cup almonds ground; 1/2 teaspoon salt; 4 cups flour, unbleached all-purpose unsifted

11 ingredients

11 steps

Ingredients

1 package yeast, active dry dry active
1 cup milk scalded then cooled
1 cup sugar
1 cup butter or margarine
5 large eggs large
1 teaspoon vanilla extract
1 x lemon zest grated
3/4 cup raisins, seedless
13 cup almonds ground
1/2 teaspoon salt
4 cups flour, unbleached all-purpose 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 bundt 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 oven for 40 minutes or until browned and done.
11

Serve warm with butter.