Kuglof

Preparation steps

• mix in order, eggs with sugar, vanilla sugar, slowly pour the oil in a thin stream without stopping to mix (lightly), also milk. add grated zest and fruit juice, and rum. you stir.
• spoon by spoon add the flour and after each mix a little with the blender turned off! finally add the baking powder. now unite well!
• grease the kuglof mold with margarine and sprinkle with flour.
• pour the white mixture as much as you want into the mold. add a couple of tablespoons of cocoa to the rest - sometimes I add less, sometimes more (sometimes bitter for a darker color and sometimes milky cocoa - so it becomes a lighter brown color) if you add a lot of cocoa, make sure the mixture remains the same density, then add a few drops of milk! !!
• pour the dark mixture from a greater height over the white to mix !!
• place the oven in a preheated oven at 200 ° C, and after a few minutes reduce to 160 ° C. Bake for about 40 minutes !!
• sprinkle the baked kuglof with powdered sugar, and we can immediately papati.
• mom then wraps it in a bag so it stays finely moist and juicy. only then you have to sugar it before serving !!
• this one of mine put on a Christmas festive outfit, the bows and leaves are made of ticino mass, appropriately painted, with the addition of gold beads !! I saw the picture a long time ago in a magazine - it would just be better if the wider mold had more space (but this one is on my cottage) so the decorations are a bit tight, but you got the idea, and that's important !!!! !!