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Classic Gugelhupf

 

Classic Gugelhupf recipe
31

Yield

26

servings

Prep

2

hrs

Cook

40

min

Ready

3

hrs

 

Ingredients

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
cup almonds
ground
½ teaspoon salt
4 cups 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 20141% of calories 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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