Updated: Dec 23, 2022
My recipe for making kuglof, fantastic dessert, wonderful taste, goes well with white coffee in the morning. Follow recipe.
Ingredients: cup 240 ml, medium, 35 servings
2 cups flour or/ 240 g
1⁄2 cup bread flour/ 90 g for sprinkle on surface and tray
1 3⁄4 cups unsalted butter/about 270 g /30 g for tray
1⁄8 cup lemon rind or / (grated from 1 lemon)
2 Tablespoons powdered sugar
1 package active yeast 40 g or dry yeast 14 g
1 cup skim milk
4 egg yolks
1/2 sachet of baking powder, 5 g
1 cup walnuts or/160 g
1 cup powdered sugar or/130 g
1 tablespoon cocoa powder
4 egg whites
Put the flour with baking powder mixed, lemon zest, 1 tablespoon of powdered sugar and butter in a food processor. Process well until the mixture becomes crumbly. And put it aside.
In a small bowl, heat the milk to about 45 °C- 50 °C, stir in the remaining spoonful of powdered sugar and a packet of yeast. Let stand until bubbly (about 10 minutes).
Separate 4 eggs - beat the yolks and put the whites in the refrigerator (you will take them out later when the dough is ready).
Add the egg yolks to the yeast mixture.
In a large and deep bowl, put the flour, butter crumbs, lemon that you processed in the processor and pour the eggs with the yeast.
Knead the dough with one hand holding the bowl with the other, knead the dough until smooth - IMPORTANT: the dough will be very gooey and sticky - DO NOT add more flour, just pull out the bumps.
When the dough is smooth - cover the bowl well and put it in the fridge overnight (or at least 4 hours to let it rest).
Place the nuts, powdered sugar and cocoa in a food processor. Chop until the nuts are finally ground.
Transfer to a bowl and refrigerate until the dough is ready.
When the dough is ready: Flour the work surface well. (I like to spread a large cloth or parchment paper over my surface)
Remove the dough from the bowl and roll it out into a large rectangle.
When the dough is made, take the egg whites out of the fridge and mix them until they take a firm form.
Add the ground walnut mixture with the rest of the ingredients.
Cover the dough rectangle with this filling and, starting from one side, roll it up like a roll with the help of paper or a cloth.
Seal the final edge with a little water.
Now carefully lift it up and place it in a well-greased and floured baking tray.
Put the tray in a cold oven to continue rising for 2h 30 min, or until the dough is close to the edge of the pan.
Now bake at 160 °C for 1 hour and 15 minutes. If during this time the top begins to darken too much before it is ready, place a piece of foil on top. Pierce the dough with a toothpick to check if the cake is done and if the dough sticks. If it sticks, leave it for a few more minutes. After that, leave the cake to cool.
Before serving, sprinkle the cake with powdered sugar.
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