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*, Bundt 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 available, you can use the others with the same results.

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