Hungarian Marble Cake Kuglopf Food

KUGELHOPF

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 MARBLE CAKE (KUGLOPF)

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.

CHOCOLATE MARBLE CAKE

Steps:

• Chocolate mixture: Cream butter and sugar until light and fluffy.
• In a separate bowl mix the flour and the cocoa powder.
• Add a few spoons of the flour mixture; mix and then beat in an egg do this continuously until the eggs and flour mixture have finished.
• If the mixture is too dry add the milk.
• White mixture: cream butter and sugar until light and fluffy add some flour then beat in an egg. Do this until the eggs and flour have finished.
• Butter and flour a baking tray 24cm by 24cm.
• Put blobs of the chocolate mixture into the tray and then do the same with the white mixture.
• Get a butter knife and slowly mix the mixture in the tray (not so it goes light brown) so it forms a spiral of white and brown.
• Put it in the oven for about half an hour on gas mark 6.
• When the cake is nearly cooked get some plain chocolate and melt over a pan of boiling water.
• Get out the cake.
• When it is cooled down, spread the melted chocolate over the top of the cake then sprinkle with coconut powder.

OLD VIENNA MARBLED GUGELHUPF

Steps:

• Preheat the oven to 325 degrees. Butter and flour a 10-cup fluted cake pan.
• In a large bowl, using an electric mixer, beat the egg yolks with the sugar, lemon zest and rum until pale yellow and creamy.
• Sift flour with baking powder and slowly stir into the egg yolk mixture alternately with the cream.
• In a clean bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter. Spoon half of the batter into another bowl.
• In a small bowl, mix the cocoa powder with the water to form a paste and gently stir into half of the batter.
• Spoon about two-thirds of the plain batter into the prepared pan. Add all of the chocolate batter and then the remaining plain. Do not worry about mixing them; a pattern will form during the baking process.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a cake plate and let stand for several hours. Dust with confectioners' sugar when cool. Serve each slice with a dollop of softly whipped cream.

TRADITIONAL GUGELHUPF (KUGELHOPF)

Steps:

• Butter a 8.5 inch Kugelhopf pan (8 to 9 cup capacity).Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight. Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar. Let sit for 10-15 minutes until nice and frothy.
• In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy. Add lemon zest and vanilla and beat until combined. Add egg yolks and beat until combined. Add half of the flour and yeast mixture and mix until combined. Add the remaining half of the flour and yeast mixture and the salt and mix until combined. Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed. If the mixture is too dry, add some additional egg yolk. If it's too wet, add some additional flour. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.
• Roll out onto clean non-stick work surface. Press or roll out to for a rectangle about 1/4 inch thick. Sprinkle evenly with the raisins and almonds. Roll it up from the widest side. Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold. Press gently down to ensure the dough is evenly spread in the pan. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold. In the meantime, preheat the oven to 350 F.Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar.Serve immediately. Best eaten the same day. To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze. (See blog post for ideas on how to use leftover Kugelhopf.)

HUNGARIAN CHOCOLATE CAKE (RIGO JANCSI)

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.

GUGELHUPF / KUGLOF / KUGELHOPF - GERMAN/HUNGARIAN COFFEE CAKE

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!

HUNGARIAN HONEY CAKES (MéZESKALáCS)

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.

HUNGARIAN SPONGE CAKE (PISKOTA TORTA)

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.

KOUGLOF

Steps:

• Place raisins in small microwave-safe bowl. Cover with water. Microwave on high 1 minute. Let stand until cool.
• Stir milk and yeast in large bowl of heavy-duty mixer to blend. Let stand until yeast dissolves, about 8 minutes. Attach dough hook. Add flour and salt to bowl; beat on low speed until blended, scraping sides of bowl often. Whisk eggs and yolk in small bowl to blend. Gradually add eggs to dough, beating on low speed until just blended. Add 3 tablespoons sugar, increase speed to medium, and beat until dough is smooth, scraping sides and bottom of bowl often, about 5 minutes. Reduce speed to medium-low. Add butter, 1 cube at a time, beating to incorporate each (dough will be very soft). Scrape dough off sides of bowl and dough hook. Beat dough until well-blended and pulling away from sides of bowl, about 8 minutes.
• Remove bowl from mixer. Drain raisins. Stir raisins into dough. Scrape dough into medium bowl. Cover with plastic wrap and let rise in warm area until doubled in volume, about 1 hour 30 minutes. Using rubber spatula, turn dough over several times in bowl to deflate. Cover again and chill 2 hours, turning to deflate if dough rises. Cover tightly and keep refrigerated overnight.
• Generously butter 8- to 9-cup kouglof mold. Roll chilled dough between palms and work surface to 12- to 15-inch rope and place around center post in prepared mold. Cover mold with plastic wrap and let dough rise until almost level with top edge, about 3 hours.
• Position rack in center of oven and preheat to 375°F. Bake kouglof uncovered until golden brown on top and tester inserted near center comes out clean, about 20 minutes. Cool in pan 2 minutes. Turn out onto rack and cool.
• Sift powdered sugar over kouglof. Cut into wedges and serve.