Gugelhopf

• 3-1/2 teaspoons active dry yeast
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 3 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup butter, softened
• 4 teaspoons grated orange zest
• Dash salt
• 4 large egg yolks
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds
• Confectioners' sugar

1. In a small bowl, dissolve yeast in warm milk. Place the flour, sugar, butter, orange zest and salt in a food processor; cover and process until blended. Add egg yolks; cover and process just until moistened. While processing, gradually add milk mixture in a steady stream. Stir in the apricots, cranberries and almonds.
2. Transfer to a greased 9-in. decorative tube pan. Cover and let rise until doubled, about 1 hour. Bake at 375u0b0 for 30-35 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

active dry yeast, milk, allpurpose, sugar, butter, orange zest, salt, egg yolks, apricots, cranberries, almonds, confectioners

Taken from www.tasteofhome.com/recipes/gugelhopf/ (may not work)