8 Serves
66 Mins
9 g
44 g
19 g
In a large mixing bowl, combine the all-purpose flour, sugar, and active dry yeast. Gradually incorporate the warm milk and eggs, mixing until a soft, elastic dough forms.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
114 µg / 400 µgCalcium
47 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
126 mg / 1,250 mgPotassium
135 mg / 4,700 mgSodium
44 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
10 g / 20 gCholesterol
113 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Knead the dough thoroughly on a clean cutting board until smooth and elastic, then place it back in the bowl to rise in a warm place until doubled in size.
Grease the traditional kouglof mold and arrange whole almonds at the base of the fluted grooves.
Transfer the proofed dough into the prepared mold, cover, and let it rise again until it reaches the top of the pan.
Bake in a preheated oven until the kouglof is golden brown and sounds hollow when tapped.
Active dry yeast
Milk
Sugar
Egg
Butter
Almonds
Vitamin A
37 µg / 900 µgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
114 µg / 400 µgCalcium
47 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
126 mg / 1,250 mgPotassium
135 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
10 g / 20 gCholesterol
113 mg / 300 mgCaffeine
0 mgNet Carbs
14
g178
g26
g
Italian
IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g