Classic Gugelhupf
Classic Gugelhupf recipe
Yield
26 servingsPrep
2 hrsCook
40 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
dry active |
|
| 1 | cup |
milk
scalded then cooled |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter
or margarine |
|
| 5 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 |
lemon
rind of, grated |
*
|
|
| ¾ | cup |
raisins, seedless
|
|
| ⅓ | cup |
almonds
ground |
|
| ½ | teaspoon |
salt
|
|
| 4 | cups |
unbleached all-purpose flour
unsifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
dry active |
|
| 237 | ml |
milk
scalded then cooled |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter
or margarine |
|
| 5 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
lemon
rind of, grated |
*
|
| 177 | ml |
raisins, seedless
|
|
| 79 | ml |
almonds
ground |
|
| 2.5 | ml |
salt
|
|
| 946 | ml |
unbleached all-purpose flour
unsifted |
|
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.
