Gugelhupf Recipe - Cooking Index
Gugelhupf Recipe - Cooking Index
| 1 | Yeast; dry active | |
| 1 cup | 237ml | Milk; scalded then cooled |
| 1 cup | 198g / 7oz | Sugar |
| 1 cup | 198g / 7oz | Butter or margarine |
| 5 | Eggs; large | |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 tablespoon | 15ml | Lemon rind (rind of 1 lemon) |
| 3/4 cup | 120g / 4.2oz | Raisins |
| 1/3 cup | 30g / 1.1oz | Almonds; ground - (2 oz pk) |
| 1/2 teaspoon | 2.5ml | Salt |
| 4 cups | 250g / 8.8oz | Flour; unbleached - unsifted |
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 375F 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 available, you can use the others with the same results.
Source:
BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
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