Kugloff
10 servings
180 minutes
Kuglof is a famous European cake with a rich history dating back to medieval Austria and France. Its fluffy texture and rich flavor with hints of almond, raisin, and butter make it an ideal dessert for festive gatherings. The classic kuglof is soaked in syrup and glazed with butter, giving it special tenderness and softness. The pleasant aroma of orange and rum adds sophistication. This cake is traditionally served with tea or coffee and is also used as an exquisite dessert for formal events. It is perfect for cozy family gatherings, filling the home with warmth and sweet aromas. Its golden crust and airy dough create a unique combination of flavors and textures, making it a beloved treat for many generations.
1
Soak the raisins in cognac. Beat 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, put it on 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.
- Wheat flour: 400 g
- Sugar: 500 g
- Salt: 10 g
- Chicken egg: 6 pieces
- Milk: 20 ml
- Fresh yeast: 15 g
- Butter: 540 g
2
Transfer the dough to a deep container, cover with a towel, and leave for 2 hours. Add the swollen raisins and crushed almonds. Knead the dough by hand, place it back in the bowl, wrap it in plastic, and leave it in the refrigerator overnight.
- Raisin: 100 g
- Almond: 40 g
3
Grease the cake pan with butter. Sprinkle the bottom with almonds. Place the dough in the pan. Leave in a warm, draft-free place for 2 hours.
- Butter: 540 g
4
Bake the cake in a preheated oven at 200 degrees for 10 minutes until a golden crust forms on top. Lower the temperature to 170–180 degrees and bake for another 15–20 minutes. Once the cake has completely cooled, remove it from the mold.
- Butter: 540 g
5
To prepare 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 up). Turn it over when excess liquid drains off, and refrigerate for 15 minutes.
- Water: 750 ml
- Sugar: 500 g
- Orange juice: 1 tablespoon
6
Cut 300 g of butter into cubes, place in a saucepan, and heat until brown. Strain through a fine sieve. Invert the cake for a few minutes. Let excess butter drain, then refrigerate for 5 minutes. Sprinkle the cake with sugar and serve.
- Butter: 540 g
- Sugar: 500 g