1 env. dry yeast
1/4 c. lukewarm water
2 tbsp. sugar
6 c. flour
1 c. raisins
3/4 c. blanched, slivered almonds
1 lemon peel freshly grated
1 tbsp. vanilla
1 c. sugar
1 tbsp. salt
2 eggs
1/4 lb. sweet butter
2 c. warm milk

Dissolve yeast in 1/4 cup of warm water and add 2 tablespoons sugar. Put this mixture in a warm place for 20 minutes to activate yeast. Sift 6 cups of flour into a large warm bowl. Add 1 cup of sugar, salt, raisins, almonds, lemon rind, and vanilla and mix all ingredients.

Make a well in the center of bowl and add yeast mixture. Stir well. Incorporate as much flour as possible into the mixture. Next stir in 2 beaten eggs and the melted butter and combine with as much flour as possible. Gradually work in the milk, forming a smooth dough.

Dust the dough with flour; cover the bowl with a warm towel and place bowl in a warm place for 2 hours or until the dough has doubled in bulk. Turn the dough out on a floured board; punch it down and quickly shape it into a ring and place it into a well-buttered 10-inch tube pan.

Cover the pan and let the dough rise in a warm place for approximately 45 minutes. Bake in a preheated oven at 350 degrees for 60 minutes. During the last 10 minutes of baking, place a piece of buttered wax paper on top of pan to prevent excessive browning. Remove gugelhopf and dust with powdered sugar. Allow sufficient cooling, preferably overnight, before slicing.