Gugelhupf

• 1 (1/4 ounce) packet dry active yeast
• 1 cup milk, Scalded Then Cooled
• 1 cup sugar
• 1 cup butter or 1 cup margarine
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 lemon, rind of, Grated
• 3/4 cup golden raisin
• 1/3 cup almonds, Ground (2 oz Pk)
• 1/2 teaspoon salt
• 4 cups flour, Unbleached, Unsifted

1. Sprinkle yeast into milk to dissolve.
2. In a large bowl beat sugar and butter until light and fluffy.
3. Beat in eggs, one at a time.
4. Stir in vanilla, lemon rind, raisins, and almonds.
5. Mix salt and flour.
6. Add milk and flour mixtures, alternately, ending with the flour mixture.
7. Grease a gugelhopf mold*, budt pan, or tube pan.
8. Pour batter into pan.
9. Cover and let rise until doubled in bulk, about 2 hours.
10. Bake in preheated 375 degree F.
11. Oven for 40 minutes or until browned and done.
12. Serve warm with butter.
13. * The gugelhopf mold is know also as a turban-head pan.
14. If this is not availiable, you can use the others with the same results.

active yeast, milk, sugar, butter, eggs, vanilla, lemon, golden raisin, almonds, salt, flour

Taken from www.food.com/recipe/gugelhupf-6470 (may not work)