*  Exported from  MasterCook  *
 
                                 Gugelhupf
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : German
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Package       Yeast; Dry Active
    1      Cup           Milk; Scalded Then Cooled
    1      Cup           Sugar
    1      Cup           Butter Or Margarine
    5                    Eggs; Large
    1      Teaspoon      Vanilla Extract
    1      Tablespoon    Lemon Rind (rind of 1 lemon)
      3/4  Cup           Raisins
      1/3  Cup           Almonds; Ground (2 oz Pk)
      1/2  Teaspoon      Salt
    4      Cups          Flour; Unbleached, 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
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.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 568 0 16 1230 801 0 541 222 0 902 1660