Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg active dry yeast
1 c Milk -- scalded then cooled
1 c Sugar
1 c Butter
5 lg Eggs
1 ts Vanilla extract
1 Lemon (1 tb) -- zest of
3/4 c Raisins
1/3 c Almonds (2 oz) -- ground
1/2 ts Salt
4 c Unbleached flour -- 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 zest, raisins, and almonds. Mix salt and flour. Add
milk and flour mixtures, alternately, ending with the flour mixture.
Grease a gugelhopf mold *, bundt pan, or tube pan. Pour batter into
pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in
preheated 375 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.
