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  Recipe Home » German » Gugelhupf
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  Gugelhupf
  Category: German
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 285
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
1 each 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
Instructions:
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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