Monday, April 30, 2018

kuglof sa kupinama


Ono kad... napraviš fenomenalan kolač, pretpostavljajući da ćeš imati sa čim da poslužiš sve koji dođu da se druže tokom vikenda. Kad ono, fenomenalan ispadne toliko fenomenalan, pa moraš da napraviš nešto na brzinu - i napraviš ovo. 






  • 4 žumanca od poprilično velikih jaja
  • 2⁄3 šolje mleka (160 ml)
  • 2 kašikice ekstrakta vanile
  • 2 šolje brašna
  • 1 kašikica praška za pecivo
  • 1⁄4 kašikice soli
  • 115 g putera sobne temperature
  • 1 1⁄4 šolje šećera
  • 250 g smrznutih kupina - opciono




Rernu podgrejati na 170ºC. 
Kupine otkraviti i dobro ocediti od soka. (Sok savršeno ide u limunadu koju poslužite drugaricama dok se kolač peče...)
Podmazati i pobrašnjaviti kalup za kuglof.

Žumanca, mleko i vanilu ovlaš ulupati da se dobro sjedine.

Brašno, prašak za pecivo i so prosejati.

Puter i šećer penasto mutiti. U ovo postepeno dodavati mešavinu sa jajima, pa staviti kupine, ako pravite sa kupinama. Po originalnom receptu (iz knjige Cake Keeper Cakes) ovo je sasvim obični svakodnevni žuti kolač sa žumancima. Meni se nešto baš ekperimentisalo, pa sam ubacila kupine. Nije mi se dalo da dodajem proporcionalno ostalih sastojaka, pa je kuglof pomalo lepljiv. Svideo nam se takav. Ovo je sedamdeset treći ( da - 73!) recept koji pravim po ovoj knjizi i svaki je bolji od boljeg. Tako sam sasvim sigurna da je ovaj jednostavni kolač i bez voća vrlo lep. Možda jednom stignem i tako da ga napravim, kad ispečem sve one druge silne planove...


Nadalje postepeno dodati brašno i izliti smesu u kalup.

Kolač se pekao oko 45 minuta. Nisam stigla da ga ukrasim - jele smoga odmah tako toplog, čim sam ga izvrnula i na brzinu uslikala.







  • 4 large egg yolks
  • 2⁄3 cup milk
  • 2 teaspoons pure vanilla extract
  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1⁄4 teaspoon salt
  • 1⁄2 cup (1 stick) unsalted butter, softened
  • 1 1⁄4 cups sugar





1. Preheat the oven to 325ºF. Grease a 9-inch by 5-inch loaf pan and dust with flour. Combine the egg yolks, milk, and vanilla in a large glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.


2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.


3. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.

4. Turn the mixer to low speed and add the flour mixture, 1⁄2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 1 minute on medium speed.

5. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, about 1 hour and 10 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.


6. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.








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