Course : German
Serves: 8
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1 package dry active yeast
1 cup milk; scalded then cooled
1 cup sugar
1 cup butter or margarine
5 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon rind -- (rind of 1 lemon)
3/4 cup raisins
1/3 cup ground almonds
1/2 teaspoon salt
4 cups flour unbleached -- unsifted

Preparation / 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*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not available, you can use the others with the same results.

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  (5 3/4 Stars!)
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