Yeast mixture:
1/4 c  Warm water
1 tb Sugar
1/4 c  Flour
1 pk Yeast
Batter:
1/2 c  Butter
1/2 c  Sugar
3/4 c  Ground poppyseeds ( 2 0z. )
2    Egg yolks
4    Eggs
1 ts Pure vanilla
4 oz S.s. grated chocolate
1 ts Cinnamon
1/2 ts Cloves
1 ts Honey
Grated ring of 1/2 lemon
1 1/2 c  Flour
1 ts Salt

This particular recipe uses poppyseeds and chocolate for an unusual but
delicious variation of the master gugelhopf. Directions are the original
old fashioned way the first gugelhops were baked. For the yeast, mix all
ingredients and set aside 30 minutes or very foamy and doubled. For the
batter all ingredients must be room temperature. Cream butter and sugar
until fluffy. Beat in the yolks and eggs and blend well. Stir in the
poppyseeds, chocolate, cinnamon and honey and lemon rind. Beat in the flour
and salt with a spoon. Add the yeast mixture and beat until the batter is
silky smooth. Fill a greased 8 inch kugelhopf pan ( turks head mold )and
let the mixture rise , covered with a towel about 1 inch from the top of
the pan which should take 1 1/2 hours. Bake cake at 450 for 20 minutes (
this cause the characteristic brown top crust ) and then reduce heat to 350
and bake the cake until done, maybe another 30 minutes or tested done.
Invert the cake, loosen and cool completely. dust top with powdered sugar.