| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
German, Cakes, Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast; Dry Active |
| 1 |
c |
Milk; Scalded Then Cooled |
| 1 |
c |
Sugar |
| 1 |
c |
Butter Or Margarine |
| 5 |
|
Eggs; Large |
| 1 |
ts |
Vanilla Extract |
|
|
Lemon; Rind Of, Grated |
| 3/4 |
c |
Raisins |
| 1/3 |
c |
Almonds; Ground (2 oz Pk) |
| 1/2 |
ts |
Salt |
| 4 |
c |
Flour; Unbleached, Unsifted |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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