Gugelhupf
Description
This German dessert features Yeast; Dry Active 1 x Lemon; Rind Of, Grated, Milk; Scalded Then Cooled 3/4 c Raisins, Sugar 1/3 c Almonds; Ground (2 oz package, Butter Or Margarine 1/2 teaspoon Salt. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Sprinkle yeast into milk to dissolve.
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In a large bowl beat sugar and butter until light and fluffy.
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Beat in eggs, one at a time.
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Stir in vanilla, lemon rind, raisins, and almonds.
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Mix salt and flour.
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Add milk and flour mixtures, alternately, ending with the flour mixture.
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Grease a gugelhopf mold*, budt pan, or tube pan.
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Pour batter into pan.
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Cover and let rise until doubled in bulk, about 2 hours.
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Bake in preheated 375 degree F.
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Oven for 40 minutes or until browned and done.
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Serve warm with butter.
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The gugelhopf mold is know also as a turban-head pan.
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If this is not availiable, you can use the others with the same results
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 907.0kcal
- % Daily Value *
- Total Fat 56.5g87%
- Saturated Fat 17.9g90%
- Cholesterol 467.4mg156%
- Sodium 927.3mg39%
- Total Carbohydrate 81.2g28%
- Dietary Fiber 1.5g6%
- Sugars 64.6g
- Protein 21.0g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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