Kugelhupf

• 1 1/4 c. milk
• 1/2 c. melted butter
• 1/2 c. sugar
• 1/2 tsp. salt
• 1 cake yeast
• 1 tsp. grated lemon rind
• 4 egg yolks
• 4 c. flour
• 3/4 c. seedless raisins, chopped
• 2 egg whites
• 3/4 c. almonds

1. Scald the milk and pour over the butter, sugar and salt, stirring, until sugar is dissolved.
2. Cool to lukewarm.
3. Then stir in
4. the yeast, lemon rind and slightly beaten egg yolks.
5. Add the flour, raisins and stiffly beaten whites.
6. Stir until well mixed. Let rise until double in bulk, then beat thoroughly and pour into a tube pan, which has been greased well and dusted with flour and blanched almonds arranged on bottom.
7. Cover with a towel.
8. Let rise until double in bulk.
9. Bake in 450u0b0 oven for 10 minutes. Continue baking at 350u0b0 for about 1 hour.
10. Remove from pan; sprinkle with powdered sugar immediately.

milk, butter, sugar, salt, cake yeast, lemon rind, egg yolks, flour, raisins, egg whites, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288528 (may not work)