Austrian Gugelhupf Recipe

• 1/2 c. Lowfat milk, hot (110 F to 115F)
• 2 x Yeast, active dry pkgs.
• 4 c. Flour, all-purpose
• 1 c. Butter or possibly margerine
• 1/2 c. Sugar
• 4 x Large eggs
• 1 c. Light raisins
• 1/4 c. Currants
• 2 tsp Orange peel, finely shredded
• 1/2 tsp Salt
• 1/4 c. Almonds, whole blanched

1. Place hot lowfat milk in a medium mixing bowl.
2. Sprinkle yeast over lowfat milk.
3. Add in 1/2 c. flour.
4. Beat with a large spoon about 1 minute.
5. Cover and let rise in a hot place till almost double (40 min).
6. In a large mixer bowl beat butter and sugar till light and fluffy.
7. Add in the Large eggs, one at a time, mixing well after adding each.
8. Stir in yeast mix, raisins, currants, orange peel and salt.
9. Gradually stir in the remaining 3-1/2 c. flour.
10. Lightly grease and flour a 9-c. gugelhupf mold or possibly 12-c. fluted tube pan.
11. Arange whole almonds in a design in the bottom of the pan.
12. Carefully spoon batter over almonds.
13. Cover and let rise in a hot place till almost double (about 1 hour).
14. Bake in a 350 F oven about 40 min.
15. If necessary cover top with foil the last 15 min of baking time to prevent over browning.
16. Remove from pan.
17. Cold on wire rack.
18. Before serving, sift powdered sugar over cake.

milk, yeast, flour, butter, sugar, eggs, light raisins, currants, orange peel, salt, whole blanched

Taken from cookeatshare.com/recipes/austrian-gugelhupf-72092 (may not work)