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Kouglof
Introduction
Kouglof (Gugelhupf, Kugelhupf) – is a sweet brioche-type cake baked in a tall crown-shaped mold. The cake is traditional for German, Austrian, Alsace, and at the beginning it was baked in a round bowl with the “tube” in the middle for even baking, this is where the name comes from, "Кugel" – a ball.
FIRST DOUGH
- 250 g flour
- 3 g dry yeast
- 150 ml lukewarm water
- Dissolve the yeast in the water, add the flour and make the dough
- Shape it into a ball, leave to rise for 1 hour in the greased bowl covered with cling film
FINAL DOUGH
- 500 g flour
- 100 ml lukewarm water
- 8 g dry yeast
- 150 g butter, softened
- 150 g sugar
- 1 lemon, zest only
- 1 tsp vanilla extract
- 2 tsp orange blossom water (optional)
- Pinch of salt
- 175 ml milk
- 200 g raisins
- 2 tbsp rum
- Soak the raisins in the rum
- Dissolve the yeast in the milk mixed with water, add sugar, vanilla, orange blossom water
- Mix with the first dough
- Gradually adding the flour make the dough
- Knead thoroughly, add the salt, butter and raisins at the end
- Place the dough into a greased bowl, cover with cling film and leave to rise in a warm place for 2 hours
- Butter the mold (min 2 l)
- Punch down the risen dough and place it into the mold
- Cover and allow to stay until the dough has risen 1,5 times
- Bake for 50-60 min at 180-190C
- Leave to cool in the mold for 5-10 min, then transfer to a wire rack and cool completely
Thoughts and Ideas
This cake reminds panettone, bolo, etc. It is very delicious, not too sweet. Next time I will add an egg white or more butter for lighter crumb. I will also add the candied fruits.
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