Kuglof

Baking and Desserts | European cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Kuglof

Ingredients

Wheat Flour - 14.1 oz
Sugar - 17.6 oz
Farm fresh eggs - 6 pieces
Salt - 0.4 oz
Milk - 0 fl oz
Butter - 19 oz
Raisins - 3.5 oz
Chopped almonds - 1.4 oz
Dry yeast - 0.5 oz
Water - 25 fl oz
Orange juice concentrate - 1 tablespoon

Step by Step guide

Step 1

Soak the raisins in cognac. Beat the flour, sugar (40 g), salt, and eggs in a mixer for 5 minutes. Add room temperature milk and yeast. If you have a 'hook' attachment, use it and mix for another 15 minutes. The dough should become thick. Start adding room temperature butter (240 g). Once all the butter is added, mix for another 10 minutes until the dough is soft.

Step 2

Transfer the dough to a deep container, cover with a towel, and let it rest for 2 hours. Add the swollen raisins and chopped almonds. Knead the dough by hand, place it back in the bowl, cover with plastic wrap, and leave it in the refrigerator overnight.

Step 3

Grease a loaf pan with butter. Sprinkle the bottom with almonds. Place the dough in the pan. Leave it in a warm, draft-free place for 2 hours.

Step 4

In a preheated oven at 392°F, bake the cake for 10 minutes until a golden crust forms on top. Lower the temperature to 170–356°F and bake for another 15–20 minutes. Once the cake has completely cooled, remove it from the pan.

Step 5

To make the syrup, mix water, sugar (400 g), and 1 tablespoon of orange juice. Bring to a boil. Pour into a deep bowl and dip the cake into the hot syrup (bottom side up). Turn it over when the excess liquid drains, and refrigerate for 15 minutes.

Step 6

Cut the butter (300 g) into cubes, place in a saucepan, and heat until browned. Strain through a fine sieve. Dip the cake bottom side up for a few minutes. Allow excess butter to drain, then refrigerate for 5 minutes. Sprinkle the cake with sugar and serve.