GUGELHUPF / KUGLOF / KUGELHOPF - GERMAN/HUNGARIAN COFFEE CAKE
However you spell it, it's a rolled coffee cake made from a raised dough that has a walnut/chocolate swirl inside. This recipe was given to me by both my Aunt (in-law) and Mother-in-law. The family always enjoy it during every holiday/family gathering and since I've been successful at making it, that job seems to have been past on to me- The tradition shall continue. Yay!
Provided by Pajene
Categories Breakfast
Time P2DT1h15m
Yield 12-16 slices, 16 serving(s)
Number Of Ingredients 12
Steps:
- Into a food processor, place flours, lemon rinds, 1 tablespoon of powdered sugar and butter. Process until mixture is crumbly. Set aside.
- In small bowl, warm milk to about 115°F stir in remaining tablespoon of powdered sugar and package of yeast. Let sit until bubbly (about 10 minutes).
- Separate 4 eggs - beat yolks and refrigerate whites, to save for filling.
- Add yolks to the yeast mixture.
- In large bowl place flour/butter crumbles and pour eggs/yeast over top.
- Keeping it inside the bowl, mix and knead the dough one handed (use both hands if necessary) until smooth - IMPORTANT: dough will be very gooey and sticky- DO NOT add more flour, just work the bumps out.
- Once dough is smooth - cover bowl tightly with plastic and refrigerate overnight (or at least 4 hours).
- Now work on your filling:.
- Place walnuts, powdered sugar and cocoa into food processor. Chop until walnuts are finally grounded.
- Transfer to a bowl and let sit inside refrigerator until dough is ready.
- When dough is ready: Heavily flour your work surface. (I like to spread out a large cheese cloth on my surface and flour it.).
- Remove dough from bowl and roll out into a large rectangle.
- Once that is formed, remove egg whites and whip them in a bowl until stiff peaks form.
- Fold in the grounded nut mixture.
- Spread this filling over the dough rectangle and starting at one side, roll it up like a jelly roll. (this is when it helps to have the cheese cloth under it.).
- Seal the finishing edge with a bit of water.
- Now lift it carefully and place it into a well greased and floured bundt pan. (this task can be done alone, but helps if you have someone to help you lift the roll.).
- Set pan in a cold oven to continue to rise for 2 1/2 hours or until dough is near the rim of the pan.
- Now bake at 325°F for 1 hour and 15 minutes. If during that time the top begins to get too dark before it's ready, lay a piece of foil over the top.
- Allow it cool, then turn out carefully.
- Serve plain or sprinkle with powdered sugar.
- Refrigerate uneaten portions to maintain freshness. Slices are good cold or warmed in the microwave.
- Enjoy!
Nutrition Facts : Calories 355.5, Fat 26.2, SaturatedFat 13.7, Cholesterol 95.2, Sodium 28.4, Carbohydrate 25.9, Fiber 1.3, Sugar 8.7, Protein 5.7
HUNGARIAN MARBLE CAKE (KUGLOPF)
Make and share this Hungarian Marble Cake (Kuglopf) recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 275F Spray a bundt baking pan with Pam and dust with flour then set aside.
- In a large bowl, combine all of the ingredients together except for the egg whites. and cocoa powder.
- Whip the egg whites until stiff peak forms. Gently fold the egg whites into the batter until incorporated.
- Place half of the batter in the bundt pan. To the remaining batter, add the cocoa powder, folding just until incorporated.
- Place the chocolate batter on top of the white batter in the bundt pan. Using a knife, gently swirl it to create the marble effect.
- Bake for approximately 60 minutes at 275F, or until a cake tester comes out clean.
- Remove from oven and cool the cake in the pan on a rack for 10 minutes.
- After 10 minutes, remove the cake from the pan and place it on the rack to completely cool. Dust with icing sugar if desired.
Nutrition Facts : Calories 260.4, Fat 8.8, SaturatedFat 2.1, Cholesterol 139.5, Sodium 84.9, Carbohydrate 40.4, Fiber 1.6, Sugar 26.1, Protein 7.1
HUNGARIAN SPONGE CAKE (PISKOTA TORTA)
This is a traditional Hungarian recipe that I have learned to make from my Hungarian fiance who misses this from home. Until meeting him I don't think I truly understood what great desserts should be.
Provided by MizEmerilLagasse
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F.
- Beat egg yolks until light yellow medium mixing bowl.
- Add sugar, lemon juice (or vanilla), and mix until thick.
- Add baking powder and flour gradually and mix well.
- In a clean bowl beat egg whites and salt until very stiff.
- Carefully fold egg whites into the yolk mixture.
- Grease and flour two 9" cake pans and pour batter evenly into them.
- Bake for one hour, remove from pans, and cool on cooling racks.
KUGELHOPF
Categories Bread Dessert Bake Raisin Almond Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 dessert or snack servings
Number Of Ingredients 13
Steps:
- Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
- Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)
- Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
- Preheat oven to 400°F.
- Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.
HUNGARIAN CHOCOLATE CAKE (RIGO JANCSI)
Make and share this Hungarian Chocolate Cake (Rigo Jancsi) recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.
- In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.
- Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.
- Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the nibs, if using. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.
KUGELHOPF
This is supposedly a recipe that Marie Antoinette took with her from Austria to France, where it became increasingly popular. It is traditionally baked in a special Kugelhopf mold, which gives it a festive look (it can be made in a tube pan) Thus it makes a delightful holiday bread. Kugelhopf is an excellent coffee cake or breakfast bread, especially with fresh butter and honey. It can also be served topped with fruit, and makes delicious toast indeed. I seached for this recipe for many years and finally found a Canadian Chef on the internet who was kind enough to give me this one... I get excited over this recipe because I am now 67 yrs old and I can remember my German Grandmother sitting at the kitchen table when I was 5 years old, beating this dough with a wooden spoon...what a wonderful memory and taste !!!
Provided by grannymars
Categories Yeast Breads
Time 3h55m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the yeast with the sugar in the warm water and let it proof.
- Sift the flour, putting 2 cups in each of two bowls.
- Set one bowl aside.
- Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
- Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
- In alternate batches, add the remaining 2 cups flour and the yeast mixture.
- Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
- Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
- Punch the dough down.
- Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
- Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
- Let rise again until doubled in bulk, about 1 hour.
- Bake in a preheated oven at 475 degrees F.
- for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
- Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.
Nutrition Facts : Calories 495.5, Fat 18.6, SaturatedFat 8.8, Cholesterol 170, Sodium 1030.1, Carbohydrate 69.5, Fiber 3, Sugar 18.6, Protein 13.2
MARBLE CAKE
Make and share this Marble Cake recipe from Food.com.
Provided by Ambreen
Categories Dessert
Time 1h5m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease and line an 8 inch round baking tin.
- Sift flour and baking powder in a bowl.Keep aside.
- Cream together the butter and sugar.
- Add the eggs one at a time and beat till the mixture is smooth.
- Now mix flour and milk alternately in the mixture.
- Mix well till the batter is smooth.
- Divide this batter into 2 portions.
- In one portion add cocoa powderand mix well.
- First pour 1/2 of the plain batter in the tin then the cocoa batter and then the remaining plain batter.
- Using a knife/back of spoon, swirl the cocoa batter into the plain batter to give a marble effect.
- Bake in a preheated oven at 180 for 40-45 minutes or until the cake gets golden on top.
- Cool the cake in the pan for 5 minutes,then invert on a dish.
- Let cool,cut in slices and serve.
Nutrition Facts : Calories 660.4, Fat 38.2, SaturatedFat 22.9, Cholesterol 231.5, Sodium 352.4, Carbohydrate 73.5, Fiber 2.4, Sugar 42.1, Protein 9.6
HUNGARIAN HONEY CAKES (MéZESKALáCS)
Entered for safe-keeping for ZWT. By Erzsébet Madzsar Györgyné, via http://www.jcu.edu/language/hunghemu/mezes-szalon.html. Ideal for decorated Christmas cookies; these are served at festivals year-round. Let the artist inside you emerge! Note that the dough needs to rest at least 1 day at room temperature. The number of cookies depends on the size of the cookie cutter. Small shapes do not work well, as the shape will distort during baking. This is also called Hungarian gingerbread.
Provided by KateL
Categories Dessert
Time P1DT6m
Yield 24-48 cookies, 24-48 serving(s)
Number Of Ingredients 15
Steps:
- DAY BEFORE BAKING:.
- Sift together the flour, sugar, cinnamon, cloves and baking soda.
- Melt together the butter and the honey, pour over the flour combination and stir to mix.
- Add 1 egg and knead together. The dough should be soft (you can add a bit of lukewarm water if necessary), since it will harden a bit during its resting period.
- Cover the dough in a bowl and let it rest at least one day at room temperature.
- BAKING DAY:.
- Rolling out the dough is easiest between two pieces of waxed paper.
- Cut desired shapes out of the dough (of about 3/8 inches thickness on average).
- Before baking, brush with the yolk of an egg to which a few drops of red food coloring have been added. If you are decorating with seeds, brush dough with egg white to "paste" seeds on top of dough before baking.
- (Alternately, let the honey cakes rest a few days and then decorate with colored sugar icings.).
- Place cut out pieces of dough on a cold, greased cookie sheet, bake at 350 degrees F. (or less) for about 6-8 minutes. Thicker pieces may need a longer time (ovens temperatures also vary).
- DECORATION:.
- If icing cookies, let the honey cakes rest a few days and then decorate with colored sugar icings.
- MAKE VARIOUS COLORED SUGAR ICINGS:.
- Colored sugar icing, one version: To one egg white, add as much sifted powdered sugar as needed to make fairly stiff paste. Add desired food colorings, separated by color. (Do not use a mixer!)
- Spoon this mixture into a small nylon baggie, cut a tiny hole in one corner, roll up and use like a pencil to draw and color.
Nutrition Facts : Calories 175, Fat 4.3, SaturatedFat 2.5, Cholesterol 19, Sodium 216.5, Carbohydrate 32.1, Fiber 0.7, Sugar 16.1, Protein 2.6
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