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Gugelhupf

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Submitted by bellamia

YIELD

6 servings

PREP

140 min

COOK

40 min

READY

180 min

Ingredients

1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
dry active
1 237
CUP ML MILK
scalded then cooled
1 237
CUP ML SUGAR
1 237
CUP ML BUTTER
or margarine
5 5
LARGE LARGE EGGS
large
1 5
TEASPOON ML VANILLA EXTRACT
1 1
X X LEMON ZEST
grated *
¾ 177
79
CUP ML ALMONDS
ground
½ 2.5
TEASPOON ML SALT
4 946
CUPS 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 bundt 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 394g (13.9 oz)
Amount per Serving
Calories 1310 40% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 32g 162%
Trans Fat 0g
Cholesterol 391mg 130%
Sodium 741mg 31%
Total Carbohydrate 58g 58%
Dietary Fiber 6g 23%
Sugars g
Protein 53g
Vitamin A 37% Vitamin C 1%
Calcium 17% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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