1 pkg. yeast
½ cups raisins
¼ cup warm water
½ cups sugar
¼ cups butter
½ cup milk
1 tsp. salt
½ cup currants
2 tsp. lemon zest
2 cups flour
¼ cup fine bread crumbs
2 tblsp. slivered almonds
Soften yeast in warm water.
In mixing bowl cream sugar and ¼ cup butter or margarine till light and fluffy; add eggs one at a time, beating well after each.
Add softened yeast and milk.
Stir together thoroughly all-purpose flour and salt; add to creamed mixture.
Beat at medium speed of electric mixer till batter is smooth (about 2 minutes).
By hand, stir in raisons, currants and lemon peel. Cover; let batter rise in warm place till double (about 3 hours).
prepare a 1 ½ quart fluted tube pan by brushing the inside with the melted butter or margarine and sprinkle with the fine dry bread crumbs.
Arrange whole almonds in a design in bottom. Stir down batter; spoon carefully into mold. Let rise till almost double (about 1 hour).
Bake at 350° till done, about 25 minutes.
Cool for 10 minutes; remove mold.
Gugelhopf is an old world treasure that Austrians brought with them to America. This delicious tea bread, says the storyteller, was invented in Vienna in the 17th century to celebrate the defeat of the Turkish invaders. Its traditional round shape with fluted edges and a hole in the center is said to be fashioned after a sultan’s headdress.