White kuglof with almonds
white kuglof with almonds, simple, aromatic, even tastier and juicier the second day..prepared in a slightly different way than other-kuglofi, biscuit dough must "age" at least half an hour, covered, at room temperature, before baking;) btw, for all the girls on FB, and here who asked me to post rcp. and of course, for all of you who love kuglofe ..
Preparation steps
- prepare kuglof in a larger bowl-bowl, mix dry ingredients, flour, thickener, baking powder, pinch of salt and spices.
- in another bowl-bowl, mix the wet ingredients. in a way, first whisk whole eggs with sugar and vanilla sugar, then add, honey, sweet cream and oil, continue to mix until you get a frothy mixture.
- lightly stir in the dry ingredients, then add the blanched, coarsely ground almonds. let the biscuit mixture stand for at least half an hour, covered at room temperature.
- preheat oven to 170-180 degrees, kuglof mold, fill with mixture and bake for half an hour or depending on the strength of your oven.it can be longer-or shorter-baking time. let the baked kuglof cool slightly in the mold, then carefully transfer it to a serving plate and pour over the white glaze, melt the ingredients and pour over the baked and cooled kuglof and garnish with blanched-peeled and coarsely chopped almonds.
- coat the kuglof mold with butter and dust with density before baking, size-22/24 cm.
Serving
my advice,
