Side Pannel
Gugelhupf
Ingredients List
- 1 pk Yeast; Dry Active
- 1 c Milk; Scalded Then Cooled
- 1 c Sugar
- 1 c Butter Or Margarine
- 5 Eggs; Large
- 1 ts Vanilla Extract
- Lemon; Rind Of, Grated
- 3/4 c Raisins
- 1/3 c Almonds; Ground (2 oz Pk)
- 1/2 ts Salt
- 4 c Flour; Unbleached, Unsifted
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.
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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