Gugelhupf Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 package: Yeast, Dry Active
1 cup: Milk, Scalded Then Cooled
1 cup: Sugar,
1 cup: Butter Or Margarine,
5 each: Eggs, Large
1 tsp: Vanilla Extract,
Lemon, Rind Of, Grated
3/4 cup: Raisins,
1/3 cup: Almonds, Ground (2 oz Pk)
1/2 tsp: Salt,
4 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp