KUGELHOPF & GUGELHUPF

 

Ingredients:

• 2 tablespoons of water,
• 1 package active dry yeast,
• 10.5 ounces of non-dairy creamer; including the substitution of creamer with zero sugar non-dairy creamer as a low sugar substitute,
• 3/4 cup vegetable based margarine, or other vegetable oil spread softened,
• 3/4 cup Splenda,
• 4 teaspoons baking soda,
• 4 tablespoons of vinegar,
• 4 cups whole-wheat pastry flour, or other flour,
• 1/2 teaspoon salt,
• 1 1/4 cups golden raisins,
• 3/4 cup chopped almonds,
• 1/4 cup ground almonds,
• 1/2 teaspoon salt,

Garnish Ingredient (optional):

• Powdered Splenda

Directions:

1.  Heat water to a lukewarm temperature. Sprinkle yeast over lukewarm water and gently mix, and let stand for approximately 5 to 10 minutes into a foamy compound.Stir in non-dairy creamer. Set aside yeast mixture.
2.  In a large bowl of electric mixer, or similar technology, beat the margarine and Splenda until light and fluffy. Add baking soda and vinegar, one tablespoon of vinegar cascading into one teaspoon of baking soda at a time, until each cascade reaches the bottom of the mixture; while beating the addition of each vinegar and baking soda mixture. Add yeast mixture.  Stir in golden raisins and chopped almonds.
3. Grease a 10 cup GUGELHUPF mold with margarine, cooking spray, or other cooking spray; and sprinkle with ground almonds whilst tilting the pan to coat it's sides and bottom evenly.  Pour the batter into the pan.  
4. Cover and let rise in warm place until it is 1/4 inch from the top of the pan, in approximately two hours.  
5. Bake at 375 degrees Fahrenheit, for a time period of 1 hour to 1 hour 15 minutes or until done.
6. Remove from mold and let cool. 
7. Sprinkle with Powdered Splenda.
8. Serve.