Classic Kuglof
Tradicionalno jelo · Austrian
A traditional rich yeast-leavened cake baked in a distinctive fluted ring mold, often flavored with lemon zest and raisins, and dusted with powdered sugar.
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Sastojci
- All-purpose flour500g
- Granulated sugar150g
- Unsalted butter, softened200g
- Milk, lukewarm200ml
- Eggs3
- Active dry yeast7g
- Raisins100g
- Lemon zest1
- Salt1/2 tsp
- Powdered sugar, for dusting50g
Koraci
- 1
Activate yeast in lukewarm milk with a pinch of sugar. Let it bloom for 10 minutes.
- 2
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- 3
Beat in eggs one at a time, mixing well after each addition.
- 4
Add the bloomed yeast mixture and lemon zest to the butter mixture and stir to combine.
- 5
Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- 6
Knead in the raisins.
- 7
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- 8
Grease and flour a kuglof mold thoroughly.
- 9
Punch down the risen dough and shape it to fit into the prepared kuglof mold.
- 10
Cover the mold and let the dough rise again for about 30-45 minutes.
- 11
Preheat oven to 180°C (350°F).
- 12
Bake for 40-50 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- 13
Let the kuglof cool in the mold for 10 minutes before inverting it onto a wire rack to cool completely.
- 14
Dust with powdered sugar before serving.
