American Gugelhupf

Ingredients

• four pounds of patent flour
• one quart of milk
• three ounces of yeast
• sixteen eggs
• twelve ounces of sugar
• one and one-half pounds of butter
• half a pound of sultana raisins
• half a pound of currants
• four ounces of citron
• four ounces of chopped almonds
• flavor mace
• flavor lemon

Method

1. 1

   Set sponge with milk and two pounds of the flour.

2. 2

   When ready, add the other ingredients and flour; let come up once.

3. 3

   Butter the molds well and sprinkle with chopped almonds, fill half with the mixture, let raise to about three-quarters and bake in medium heat.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 142. The excerpt below is the record exactly as published.

AMERICAN GUGELHUPF. BUND KUCHEN. Take four pounds of patent flour, one quart of milk, three ounces of yeast, sixteen eggs, twelve ounces of sugar, one and one-half pounds of butter, half a pound of sultana raisins, half a pound of currants, four ounces of citron, four ounc^ of chopped almonds; flavor mace

Cook this with the app: pantry check, scaling, and the assistant.