ReceptnaptárGraz-style kuglóf
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Ingredients
Method
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- Beat the butter until fluffy, then add the egg yolks and sugar.
- Work in the flour and lemon zest, then pour in enough milk so the batter is loose enough to easily fold in the stiff egg whites.
- Sift the baking powder and fold it carefully into the batter, then add the raisins.
- Pour into a buttered, floured Kugelhupf tin.
- Bake in a moderately hot oven (170-180°C) for about 1 hour.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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