Gugelhupf

Ingredients

• 1 (1/4 ounce) packet dry active yeast

• 1 cup milk, Scalded Then Cooled
• 1 cup sugar
• 1 cup butter or margarine
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 lemon, rind of, Grated
• 3/4 cup golden raisin
• 1/3 cup almonds, Ground (2 oz Pk)
• 1/2 teaspoon salt
• 4 cups flour, Unbleached, Unsifted

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.