Kuglof
Croatian Yeast Kugelhopf- Yield
- One 10-inch ring cake; 14 to 16 slices
- Active
- 40 minutes
- Total
- About 4 1/2 hours, including rising and cooling
- Difficulty
- Medium
The story
Kuglof is a ring cake baked in a tall fluted mold with a tube in the center. Croatian home bakers now make it many ways, but the author of a yeast kuglof published on Coolinarika, the recipe portal of the food company Podravka, calls the raised version the original one they keep coming back to, and Coolinarika's own recipe describes kuglof as once the mark of a good middle-class table. A soft dough of flour, milk, butter, eggs and sugar is left to rise, studded with raisins, set in a buttered mold that some families line with almonds, and given a second rise before baking. tportal lists makovnjača, orehnjača and kuglof among the cakes of the Croatian Easter table, and Novi list counts kuglof among the Easter baking of Gorski kotar, next to janjčak braids, povatica and dry cakes such as uštipci and šape. Easter Sunday falls on March 28 in 2027. Bake the kuglof on Holy Saturday, wrap it once it is cool, and serve it with coffee on Easter morning or after lunch.
This recipe contains alcohol. It is meant for adults of legal drinking age.
Ingredients and method
The full recipe, with US and metric measures and stand-ins for hard-to-find ingredients, is part of the Easter edition. Buy it once and keep the PDF.
Want to try first? Pinca is free to cook.