Kuglof sa makom
Serves 8 to 10
3/4 C milk
1 pkg active dry yeast
2 3/4 C flour [ I increased to about 3 C ]
1/3 C sugar
1/2 t salt
4 oz (1 stick) butter
3 eggs @ room temperature
3/4 C milk
1 pkg active dry yeast
2 3/4 C flour [ I increased to about 3 C ]
1/3 C sugar
1/2 t salt
4 oz (1 stick) butter
3 eggs @ room temperature
1T vanila
Gently warm the 3/4 C milk. Place 1/4 C of the milk in a bowl and sprinkle the yeast over it along with a pinch of sugar. Let stand for 5 minutes until the yeast is dissolved. Stir in about 2 – 3 T of the measured flour to make a sticky dough, then cover and set aside in a warm place for about 30 minutes.
Gently re-warm the remaining 1/2 C milk with the 4 oz butter until melted. Cool to lukewarm.
Beat the eggs together with the vanilla.
Whisk together the remaining flour, sugar and salt in a large wide bowl and make a well in the center. Place the lukewarm milk/butter mixture, beaten eggs/vanilla and the bit of risen yeast dough to the center of the bowl in the well. Work all of it together with your hand, first mixing the ingredients in the center and then working in the flour around the edges bit by bit. The dough should take just a couple of minutes of mixing to form a smooth dough. If it’s too sticky, keep adding flour a tablespoon at a time until it forms a soft and pliable dough.
Turn out the dough onto a lightly floured work surface or piece of parchment and knead for about 5 minutes until smooth and elastic. Place the dough in a large wide bowl that has been generously oiled, turning the dough over so the top surface is oiled. Cover the top of the bowl with a light cloth or piece of plastic wrap and set aside in a warm place until the dough doubles in size, about 30-40 minutes.
Gently warm the 3/4 C milk. Place 1/4 C of the milk in a bowl and sprinkle the yeast over it along with a pinch of sugar. Let stand for 5 minutes until the yeast is dissolved. Stir in about 2 – 3 T of the measured flour to make a sticky dough, then cover and set aside in a warm place for about 30 minutes.
Gently re-warm the remaining 1/2 C milk with the 4 oz butter until melted. Cool to lukewarm.
Beat the eggs together with the vanilla.
Whisk together the remaining flour, sugar and salt in a large wide bowl and make a well in the center. Place the lukewarm milk/butter mixture, beaten eggs/vanilla and the bit of risen yeast dough to the center of the bowl in the well. Work all of it together with your hand, first mixing the ingredients in the center and then working in the flour around the edges bit by bit. The dough should take just a couple of minutes of mixing to form a smooth dough. If it’s too sticky, keep adding flour a tablespoon at a time until it forms a soft and pliable dough.
Turn out the dough onto a lightly floured work surface or piece of parchment and knead for about 5 minutes until smooth and elastic. Place the dough in a large wide bowl that has been generously oiled, turning the dough over so the top surface is oiled. Cover the top of the bowl with a light cloth or piece of plastic wrap and set aside in a warm place until the dough doubles in size, about 30-40 minutes.
If
you need to make filling start now, use direction for filling
Generously slather an 8” Kugelhopf
mold or tube pan with soft butter and sprinkle with the flour.
When the dough is ready, divide it into two pieces and roll out one at a time on a lightly floured surface or piece of parchment to about 13” x 8”, the length depending on the circumference of the base of your pan. Spread half the fillimg/paste on the dough. Roll up the dough into a log starting at the longer side. Lift it gently and place into the buttered kugelhopf or tube pan and pinch the ends together to seal. Repeat with the second piece of dough and stack it on top of the other piece, forming two rings inside the mold. Overlap the ends of the log and tuck under. Set aside in a warm place until the dough has risen to about an inch from the top of the mold, about 30 to 45 minutes or so.
When the dough is ready, divide it into two pieces and roll out one at a time on a lightly floured surface or piece of parchment to about 13” x 8”, the length depending on the circumference of the base of your pan. Spread half the fillimg/paste on the dough. Roll up the dough into a log starting at the longer side. Lift it gently and place into the buttered kugelhopf or tube pan and pinch the ends together to seal. Repeat with the second piece of dough and stack it on top of the other piece, forming two rings inside the mold. Overlap the ends of the log and tuck under. Set aside in a warm place until the dough has risen to about an inch from the top of the mold, about 30 to 45 minutes or so.
Preheat oven to 375 degrees. Place the mold on a baking sheet and bake for about 35 to 40 minutes, until it’s risen and browned. If the top browns too quickly, cover with foil and continue baking.
Remove from oven and place on a cooling rack for about 10 minutes, then turn the Kuglof out on the rack to cool completely before slicing.
Filling
I used filling from the can
If you don’t have already mixed
filling use this receipt
Filling Ingredients:
250 gr of
Ground Poppy Seed 1 ½ cup?
1/2 cup
of Sugar
1 cup of
Water
4 Tbsp of
Melted Butter
1 tsp
Vanilla Extract
2 Tbsp of
Honey
1 Tbsp
Lemon Juice
1/4 cup
Spiced Rum
In a sauce pan, mix Sugar and
Water for filling. Bring Sugar/Water mixture to a boil then reduce heat; Mix in
Poppy Seed and other filling ingredients (except Rum). Stir on low heat for 5
minutes; Remove from heat, stir in Rum, and set aside.
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