Kouglof - also known as kougelhof or even gugelhupf, along with numerous variations depending on the region - is a cake similar in form to a bundt cake, made using yeast and often containing rum-infused raisins. There is also a savoury version that I like the sound of, made with bacon and walnuts. It's often eaten with coffee, and I can understand why, as it's a bit dry and goes stale quickly. Eaten straight from the oven while still warm or just cooled, it's a nice afternon snack though.
250g plain flour
1tbsp rum (optional)
30g flaked almonds
15g baker's yeast (fresh or dried)
icing sugar to serve
Mix the dried yeast with half of the milk and 50g flour until it forms a ball of dough.
Cover the bowl with a clean tea towel and leave to rise for half an hour.
During this time, put the raisins to soak in hot water with the rum, if using. Leave the butter at room temperature to go soft.
Once the dough has doubled in size, add the egg, sugar, soft butter, raisins and the rest of the milk and flour and mix together.
Knead for ten minutes then leave to rise with a teatowel over the bowl for another half an hour.
Preheat the oven to 200°, tossing a few drops of water into the bottom of the oven to create steam. Pull off a piece of dough and press into each of the kouglof moulds.
Bake for 15-20 minutes at 180° until firm to the touch and pale golden brown.
Scatter flaked almonds and icing sugar on top.
*** Don't miss my country-by-country globecooking recipe index ! ***
If you want to try some more Austrian recipes, how about Apple Strudel, Goulash & Spätzle, Kaiserscharrn, Linzertorte or White Cabbage Salad with Liptauer ?