Kuglof o cuguluf Triestino o Gugelhupf
35 g of brewer’s yeast
280 g of flour
half liter of milk
100 g of sugar
90 g of butter
30 g of bitter cocoa
50 g of sugar for the cream
icing sugar for the covering
Kuglof or cuguluf Triestino or Gugelhupf is the cake that is made in southern Germany, Austria, Slovenia. Simple cake to make at home, a joy for everyone.
Kuglof, cuguluf or gugelhupf is the typical cake made at home by grandmothers in north-eastern Italy. It has a purely Austro-Hungarian or German origin, but it is also known and appreciated in Switzerland and Poland. To make these cakes they required simple ingredients, eggs, butter, sugar, ingredients that are still used today as per tradition, to maintain the taste of this simple and unique cake.
With the yeast, flour, and warm milk, and half a tablespoon of sugar, prepare a soft batter and let it rise.
When it has doubled in volume, add the yolks and whole eggs one at a time, alternating with small amounts of sugar.
Mix the whole mixture very well
Add a pinch of salt
Gradually add the remaining flour.
Knead the dough for 39 minutes, then add the warm butter that you have previously melted, and the lemon. Continue to beat the dough until bubbles form, indicating that the dough has become soft and light.
Divide the cream thus obtained in half.
Mix in one of the two parts the cocoa and sugar that you have first dissolved in water or milk.
Take the cuguluf mold and fill it in layers. A layer of cream without cocoa, another layer of cocoa cream, and so on until the end.
Let it rise until it doubles in volume and put it in the oven for an hour at 180/200 degrees.
Serve with a dusting of powdered sugar.