Gugelhupf

• 1 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 lemon rind Of, Grated
• 3/4 cup raisins
• 1 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. Oven for 40 minutes or until browned and done.
11. Serve warm with butter.

yeast, milk, sugar, butter, eggs, vanilla, lemon rind of, raisins, almonds ground, salt, flour unbleached

Taken from www.yummly.com/recipe/Gugelhupf-1658754 (may not work)