Classic Gugelhupf recipe 31
yeast, active dry
scalded then cooled
rind of, grated
unbleached all-purpose flour
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.
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.