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Gugel Huff



Blend yeast with sugar, stir in warm milk and keep in a warm place for five minutes. Mix butter, flour and salt in a large bowl. Make a hole in the centre and add beaten eggs, warm milk, raisins, currants, orange rind, juice and yeast mixture. Stir thoroughly. Prepare the mould by buttering it and dusting it with corn flour, then sprinkle almonds. Fill the mould half and keep in a warm place, allow to rise. When the dough reaches the top of the mould bake in a moderate oven for 45 minutes to an hour. Turn on a rack and allow to cool.
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