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Classic Gugelhupf

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Recipe

Classic Gugelhupf recipe

 

Yield

26 servings

Prep

2 hrs

Cook

40 min

Ready

3 hrs

Ingredients

Amount Measure Ingredient Features
1 package yeast, active dry
dry active
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1 cup milk
scalded then cooled
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1 cup sugar
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1 cup butter
or margarine
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5 large eggs
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1 teaspoon vanilla extract
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1 lemon
rind of, grated
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¾ cup raisins, seedless
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cup almonds
ground
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½ teaspoon salt
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4 cups unbleached all-purpose flour
unsifted
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Ingredients

Amount Measure Ingredient Features
1 package yeast, active dry
dry active
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237 ml milk
scalded then cooled
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237 ml sugar
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237 ml butter
or margarine
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5 large eggs
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5 ml vanilla extract
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1 x lemon
rind of, grated
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177 ml raisins, seedless
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79 ml almonds
ground
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2.5 ml salt
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946 ml unbleached all-purpose flour
unsifted
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Directions

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, bundt pan, or tube pan. Pour batter into the pan. Cover and let rise until doubled in bulk, about 2 hours.

Bake in preheated 375℉ (190℃) F. Oven for 40 minutes or until browned and done. Serve warm with butter.

Note:

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 20141% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 114mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 0%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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