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Australian Gugelhuph Recipe

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This recipe for Australian Gugelhuph is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C. golden raisins
1/4 C. rum or boiling water
3/4 C. milk
1 pkg. hot roll mix
1/4 C. sugar
1/4 C. butter, melted
2 eggs, beaten
1 1/2 tsp. lemon peel
1/2 C. chopped almonds
1 Tbsp. butter, softened
3 Tbsp. finely ground almonds
16 whole almonds, if desired
Powdered sugar
Directions:
Directions:
Soak raisins in rum; let stand until plump. Heat milk until very warm (115-125 degrees.) In large bowl, dissolve yeast from hot roll mix in warm milk. Add sugar, 1/4 C. butter, eggs and peel; mix well. Add flour mixture from hot roll mix; beat until smooth. Stir in raisin mixture and 1/2 C. almonds. Cover loosely with plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 1 1/2 to 2 hours. Using 1 Tbsp. butter, generously grease 12 cup Bundt or tube pan, sprinkle with ground almonds. If desired, place a whole almond in each section of mold. Stir batter down; carefully spoon into prepared pan. Cover and let rise in a warm place until light and double in size, about 50 to 60 minutes. Heat oven to 350 degrees. Bake 20 to 30 minutes or until golden brown. Cool upright in pan for 15 minutes; remove from pan. Sprinkle with powdered sugar. Serve warm or cool.

 

 

 

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