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MY COOKBOOK
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15.2.12

HUNGARIAN BUNDT BREAD – KUGLÓF


A Hungarian egg rich, yeasted bread with a German name, such is the kuglóf. We had it often while I was growing up, but my fondest memory of eating kuglóf was on the sétahajó [a leisure ship] on the Duna between Budapest and Visegrád, when my great aunt, Olgi néni, took me on an afternoon excursion. I could have been no more then ten maybe. The two of us spent the trip on deck at a beautifully laid table watching the scenery roll by, talking and munching away on delicious kuglóf and drinking ice-cold chocolate with sweet whipped cream. This was more than fifty years ago and yet the memory remains as vivid as if it was yesterday. Good times such as these tend to stay imbedded in our brain. At the same time, I cannot remember what we ate three days ago.

There are endless varieties of kuglóf, my personal favourite is with raisins and lightly sprinkled with powdered sugar. But since I feed an eight year old after school, a chocolate glazed kuglóf makes more sense. She took home the banana bread the other day, so reluctantly I started on the kuglóf this morning; the rummy, lemony punch cake I made failed to impress her yesterday.

There are a lot of different kind of Bundt pans, mine is a spring form, which makes it very easy to take the Bundt bread out. You can also use a chiffon pan or even a round cake pan with an aluminum foil tube in the center.

cooking spray
1/2 cup fine breadcrumbs
1/8 cup butter
3 Tbsp sugar
1 tsp salt
6 egg yolks
3 tsp instant dry yeast
1 cup milk, lukewarm
4 cups flour
1/8 cup raisins [optinal]

• Generously spray a Bundt pan with cooking spray.
• Pour in the fine breadcrumbs and swirl it around the pan, coating all the sides, including the center tube.
• Place the butter the sugar and the salt in a large mixing bowl and beat it until very fluffy.
• One by one beat in the egg yolks.
• Add the instant dry yeast and the lukewarm milk.
• Add the flour with the 1/2 cup sweep method and stir to form a dough.
• Transfer to a board and kneed for 6-7 minutes.
• Shape it into a roll and place it into a prepared Bundt pan.
• [Or roll out the dough and sprinkle with raisins. Roll up it up and place it in the prepared Bundt pan.]
• Let the dough rise until it tripled or quadrupled in size.
• Preheat the oven to 325F and bake the Bundt bread for anywhere from 45 minutes up to an hour. The type of pan will determine the Bundt bread’s baking time. Halfway through cover the top with aluminum foil as not to burn. If the bottom is not the same golden brown color as the top, the Bundt bread is probably underdone.
• Remove from the oven and let it cool before slicing.
• Sprinkle with icing sugar or pour a glaze over the Bundt bread and serve.







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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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