It was never clear to me why kuglof is done for the holidays. Quite an ordinary, sometimes a bit dry cake is not something I associate with the splendor of a holiday table. And then the team from Bakin ‘mix disarmed me. They prepared a live in which chef Tomaš, among other things, made a kuglof. Since I haven’t done gluten-free kuglof so far, I decided to try the recipe. He’s perfect! Rich taste of butter imbued with the aroma of rum and orange, just as befits a holiday table.


  • 250 g butter at room temperature
  • 160 g of sugar
  • 40 g of honey
  • 6 eggs
  • 190 g of milk
  • rum (to taste)
  • 100 g candied orange peel
  • grated rind of one orange
  • 330 g flour Bakin ‘bread mix
  • 12 g baking powder
  • a pinch of baking soda
  • a pinch of salt
  • 25 g cocoa
  • 4 tablespoons milk

Mix the egg whites with a pinch of salt into the snow. In another bowl, mix the butter with the addition of sugar and honey until the mixture becomes creamy. Gradually add the egg yolks one by one and mix between additions. Add milk, rum and grated orange peel to the mixture and mix until the mixture is combined. Add sifted flour with baking powder and baking soda and mix. Add a third of the egg whites and candied orange peel to the mixture and mix until combined. Stir in the remaining snow by hand with a fork. Separate a third of the mixture to which you add cocoa and 4 tablespoons of milk and mix.

Arrange the mixture alternately in a pre-greased kuglof mold to obtain a marble effect. I used a silicone mold and baked the kuglof for an hour in an oven preheated to 160°C. Adjust the baking time to the mold and check with a toothpick if the biscuit is baked. Let it stand in the mold for about 10 minutes, then take the kuglof out of the mold and cool on the grill. Sprinkle with powdered sugar before serving.

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