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Kouglof

By

Rate this recipe 3.6/5 (14 Votes)

Ingredients

  • 3 cups flour
  • 3 eggs
  • 30g caster sugar (2 tbsp)
  • 5g salt (1 tsp)
  • 2 1/4 sticks of butter
  • 3 tsp of fresh yeast

Details

Servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 35mins
Cost Budget Friendly

Preparation

Step 1

Take a little butter for greasing kouglof pan if you do not have the traditional mold use a bundt pan. In a bowl, mix flour, eggs, sugar and salt for 6 minutes

Step 2

Add the yeast, dissolve in a little cold water. Knead for 5 minutes. Finally, add the butter and continue kneading for about 4 minutes.

Step 3

Pour your batter into the pan and let rise for about 1 hour.

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

Review this recipe

Kouglof Carolyn's Hungarian Kalach