*  Exported from  MasterCook  *

                                Gugelhupf

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       Yeast; Dry Active
   1      Cup           Milk; Scalded Then Cooled
   1      Cup           Sugar
   1      Cup           Butter Or Margarine
   5                    Eggs; Large
   1      Teaspoon      Vanilla Extract
   1      Tablespoon    Lemon Rind (rind of 1 lemon)
     3/4  Cup           Raisins
     1/3  Cup           Almonds; Ground (2 oz Pk)
     1/2  Teaspoon      Salt
   4      Cups          Flour; Unbleached, Unsifted

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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