POTICA/POPPY SEED KUGLEHOFF
This sweet bread has a few names - Potica being the Slovenian name and I have also had something similar called Kuglehoff. The Kuglehoff is either chocolate coated or just dusted with icing sugar. What ever you call it, you will need a large bundt tin to give it the traditional shape. Potica is best made the day before. It just doesn't taste the same if you eat it the same day it is baked.
Provided by Coasty
Categories Yeast Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Place poppy seeds and milk in pan and cook bring to boil and cook for 10 minutes Allow to cool.
- Separate eggs and mix the yolks sugar, honey and vanilla into cooled poppy seed mix. Put aside.
- Sift the flour making sure it is warm. Crumb the yeast into a large cup, add 2 tbsp warm milk, 1 tsp sugar, set the yeast into a warm place for rise.
- Mix the butter, sugar and egg yolks and beat until the sugar is well dissolved and the mixture is frothy. Warm up the milk, mix in salt, lemon peel, rum and the butter mixture.
- Combine the flour, yeast mixture and yeast mixture to form a dough. Either knead the dough until smooth or place in a mixer with a dough hook.
- Place dough in a clean oiled bowl, cover and set in a warm place until it doubles in size.
- Just before you start the next stage - beat the egg whites to stiff peaks. Take about ¼ and mix through the poppy seed mixture to loosen up then fold the remainder of the egg whites through.
- Punch down dough and turn onto a floured cloth (this makes it easier to roll up) Roll out to about the thickness of the first joint on you little finger. Spread the poppy seed mixture on dough leaving a 5cm border at one edge.
- Roll the potica gently, but make sure there are no air pockets left in the roll.
- Grease the bundt pan with butter and dust with bread crumbs. Carefully transfer the potica into the pan, the edge should be at the bottom.
- Cover the pan with a cloth and set in a warm place to rise to double the size.
- Heat oven to 200C and bake 1 hour. If the top is browning too much cover with baking paper.
- Remove from oven and turn out immediately. Do not cut until cooled completely.
Nutrition Facts : Calories 652.2, Fat 29.9, SaturatedFat 8.1, Cholesterol 123.6, Sodium 165.7, Carbohydrate 81.4, Fiber 6.4, Sugar 33.7, Protein 17.4
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.
KUGELHOPF
Provided by Florence Fabricant
Categories dessert
Time 1h10m
Yield 12 to 16 servings
Number Of Ingredients 10
Steps:
- Mix the raisins with the Cognac and 3 tablespoons of the sugar in a small saucepan and set aside.
- Mix the yeast with 1/4 cup of the milk in a large bowl and set in a warm place for about 5 minutes, until it becomes frothy. Stir in the remaining milk and sugar. Add the salt and 2 cups of the flour.
- Beat the dough by hand or machine, adding all but 3/4 cup of the flour. Beat in all but 1 tablespoon of the butter, a tablespoon at a time. Knead in enough of the remaining flour to make a dough that is soft but not sticky and is very elastic. Kneading should take 2 to 3 minutes by machine, or about 6 minutes by hand.
- Heat the raisin mixture and cook just until most of the Cognac has evaporated.
- Place the dough on a lightly floured surface and pat into a flattened rectangle. Spread the raisins on it, fold the dough over and knead a couple of minutes by hand to incorporate the raisins.
- Heavily butter a two-quart kugelhopf pan or a 10-inch bundt pan with the remaining tablespoon of butter and sprinkle with the almonds, turning the pan so they adhere to its interior. Place the dough in the pan, breaking a hole in the center to accommodate the tube. Set aside, lightly covered, and let rise 1 1/2 to 2 hours.
- Punch dough down in the pan. Let rise again, 45 minutes to 1 hour.
- Preheat oven to 375 degrees. Bake the cake for about 45 minutes, until nicely browned. Allow it to cool completely in the pan, then unmold. Dust with sifted confectioners' sugar before serving.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 140 milligrams, Sugar 19 grams, TransFat 0 grams
CHOCOLATE KUGELHOPF
The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 3h30m
Yield Makes one 10-inch cake
Number Of Ingredients 13
Steps:
- Dough: Bring milk almost to a boil in a saucepan. Remove from heat, and stir in butter, granulated sugar, vanilla, and salt. Transfer to a large bowl, and let cool until lukewarm, 3 to 5 minutes. Add 1 1/2 cups flour and the yeast, and beat with a mixer on low speed. Beat in eggs and egg yolk, 1 at a time. Beat in remaining 3 cups flour, 1/2 cup at a time. Transfer dough (it will be sticky) to a lightly floured surface, and knead until smooth, about 5 minutes. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down dough, knead a few times, and let rest 10 minutes. Roll out into a 14-by-22-inch rectangle on a lightly floured surface.
- Filling: Mix together brown sugar, raisins, and chocolate. Brush butter on dough, and sprinkle filling on top, leaving a 1-inch border.
- Starting from a long side, roll up dough; cut crosswise into 12 slices. Place 6 slices flush against the side of a buttered 10-inch tube pan. Place remaining 6 slices, cut sides together, around tube of pan. Cover, and let rise until doubled, about 1 hour 30 minutes.
- Preheat oven to 350 degrees. Bake cake until golden and a toothpick inserted into the center of cake comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold, and let cool completely on rack, about 1 hour. Dust with confectioners' sugar before serving.
GERMAN POPPY SEED GUGELHUPF MOHNGUGELHUPF
Make and share this German Poppy Seed Gugelhupf Mohngugelhupf recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and heat to 350°F Using a cylinder shaped pastry brush, butter the inside of a 9 to 9 1/2 inch Gugelhupf mold or fluted cake pan. Coat with flour, tapping out the excess.
- Beat the butter in a medium bowl using a handheld electric mixer on high speed until smooth, about 1 minute. On low speed, beat in the confectioners' sugar. Return the speed to high and beat until the mixture is very pale and light in texture, about 3 minutes. One at a time, beat in the eggs, then the lemon zest.
- Sift the flour, baking powder, and salt together into a bowl, and stir in the ground poppy seeds. Mix the milk, rum, and vanilla in a glass measuring cup. Stir in half of the flour, then half of the milk, then repeat. Spread evenly in the pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Invert onto the rack to unmold and cool completely.
- MAKE AHEAD: The cake is best the day it is made. Cover leftovers tightly in plastic wrap and store at room temperature. To refresh, heat slices in a toaster oven.
- NOTE: Buy poppy seeds in bulk from a purveyor with a steady turnover, such as a central European delicatessen or Middle East or Indian grocer (poppy seeds are used in the cuisines of the East, too). Poppy seeds in tiny jars from the supermarket are likely to be prohibitively expensive and rancid. Store poppy seeds in an airtight container in the refrigerator or freeze them for up to 6 months. Always give poppy seeds a good sniff before using to check for any hint of rancidity.
- Poppy seeds are usually ground before use to crack their tough hulls, which releases their flavor and moisture. Use an electric coffee grinder or blender. Grind the seeds in 1/4 cup batches until they look smaller than whole seeds and begin to clump together. A blender takes longer than a grinder, about 1 minute and be sure to stop the blender occasionally to loosen the ground seeds that collect around the blade. Serves 10-12.
- Kaffehaus.Rick Rodgers.
Nutrition Facts : Calories 341.9, Fat 21.5, SaturatedFat 10.9, Cholesterol 112.6, Sodium 106.3, Carbohydrate 30.7, Fiber 1.3, Sugar 11.2, Protein 6
More about "poticapoppy seed kuglehoff recipes"
10 BEST KUGELHOPF RECIPES | YUMMLY
From yummly.com
KUGELHOPF RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
KUGELHOPF CAKE | SAVEUR
From saveur.com
THE KUGELHOPF - AN ALSATIAN BRIOCHE - A LA MAISON
From alamaisonchicago.com
HOW TO MAKE KUGELHOPF - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
FESTIVE HOLIDAY KUGELHOPF – EAT WELL
From canolaeatwell.com
32 PERFECT POPPY SEED RECIPES TO MAKE TODAY | TASTE OF HOME
From tasteofhome.com
UNUSUAL SEED POTATOES - THERESCIPES.INFO
From therecipes.info
CHOCOLATE YEAST KUGELHOPF - MONDAY MORNING COOKING CLUB
From mondaymorningcookingclub.com.au
BEST KUGELHOPF RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WE KNEAD TO BAKE #7 : A SAVOURY KUGELHOPF RECIPE - MY …
From mydiversekitchen.com
RECIPE OF ALSACE KOUGELHOPF - VINS D'ALSACE
From vinsalsace.com
KUGELHOPF RECIPE WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
From eatlittlebird.com
TRADITIONAL GUGELHUPF (KUGELHOPF) - THE DARING GOURMET
From daringgourmet.com
KUGELHOPF | OREGONIAN RECIPES
From recipes.oregonlive.com
CHOCOLATE YEAST KUGELHOPF - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
KUGELHOPF – FRUITY, NUTTY, SCRUMPTIOUS WHEN DIPPED IN BLACK …
From foodelicacy.com
KUGELHOPF RECIPE – FEUILLE DE CHOUX
From feuilledechoux.fr
NATURALLY LEAVENED BRIOCHE-STYLE KUGELHOPF - KING ARTHUR BAKING
From kingarthurbaking.com
LEMON AND POPPY SEED KUGELHOPF CAKE RECIPE - SARAH RAVEN
From sarahraven.com
KUGELHOPF | CANADIAN LIVING
From canadianliving.com
KUGELHOPF RECIPE (KOUGLOF), A TRADITIONAL ALSATIAN BRIOCHE
From my-weekend-in-alsace.com
KUGELHOPF RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
KUGELHOPF | RICARDO
From ricardocuisine.com
EASTER KUGELHOPF RECIPE | MYRECIPES
From myrecipes.com
SAVORY KUGELHOPF RECIPE | COOKSHIDEOUT
From cookshideout.com
HOW TO MAKE KUGELHOPF BREAKFAST ROLLS - KITCHN
From thekitchn.com
AUSTRIAN KUGELHOPF RECIPE – OASIS OF TASTE BY ANA
From oasisoftaste.com
POPPY SEED GUGELHUPF FROM KAFFEEHAUS: EXQUISITE DESSERTS FROM
From app.ckbk.com
KUGELHOPF RECIPE | BREAD RECIPES | JAMIE OLIVER
From jamieoliver.com
KUGELHOPF - THE WAY THE COOKIE CRUMBLES
From crumblycookie.net
KUGELHOPF | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
KUGELHOPF RECIPE
From davidlebovitz.com
SAVOURY KUGELHOPF #BREADBAKERS - THE MAD SCIENTISTS KITCHEN
From themadscientistskitchen.com
POPPY SEED GUGELHUPF - MARIONS KOCHBUCH
From marions-kochbuch.com
KUGELHOPF RECIPE ALSACE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
NATURALLY LEAVENED BRIOCHE-STYLE KUGELHOPF - KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love