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“When I was an exchange student in Germany, my German mother often had this one the table for breakfast.”
READY IN:
2hrs 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle yeast into milk to dissolve.
  2. In a large bowl beat sugar and butter until light and fluffy.
  3. Beat in eggs, one at a time.
  4. Stir in vanilla, lemon rind, raisins, and almonds.
  5. Mix salt and flour.
  6. Add milk and flour mixtures, alternately, ending with the flour mixture.
  7. Grease a gugelhopf mold*, budt pan, or tube pan.
  8. Pour batter into pan.
  9. Cover and let rise until doubled in bulk, about 2 hours.
  10. Bake in preheated 375 degree F.
  11. Oven for 40 minutes or until browned and done.
  12. Serve warm with butter.
  13. * The gugelhopf mold is know also as a turban-head pan.
  14. If this is not availiable, you can use the others with the same results.

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