Gugelhupf

Photo: flickr user kochtopf

Ingredients

1 pkt 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

cup Almonds, Ground (2 oz Pk)

1/2 teaspoon Salt

4 cups Flour, Unbleached, Unsifted

Preparation

Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter.

* The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results.