30 October, 2014

Monster buns

Monster buns

As much as I've always refused to celebrate the Halloween, as this is not the festivity that makes part of our heritage, I must admit I had quite a lot of fun this year preparing the Halloween treats for my daughter and her friends. I can't wait for them to come over tomorow and serve them little edible surprises and a few fun, spooky and Trick or Treat games.
If you are looking for some fun, let go the usual, plain sandwiches, and try making these monsters or whatever they are supposed to be. You'll have fun making them, the kids will be thrilled to eat them.
Have some spooky FUN in the kitchen, and be a kid for a day!


Monster buns

(approx. 12 buns)
* 150 g water
* 5 g fresh yeast
* 1 teaspoon sugar
* 10 g extra virgin olive oil
* 1 egg
* 30 g milk kefir (or buttermilk or yogurt)
* 350 g flour
* 1/2 teaspoon salt

        Monster buns   Monster buns    Monster buns    Monster buns

Put the water into a mixing bowl and dissolve the yeast and sugar in it. Set it aside for 5 minutes.
Add 1/3 of the total amount of flour and mix with a wooden spoon (or a paddle attachment if using a stand mixer).
Add the oil, then the egg and in the end the milk kefir (or buttermilk/yogurt), mixing shortly between two addings and adding a couple tablespoons of flour after each.
Add the remaining flour and the salt and knead until the dough comes together, and it's soft and smooth (switch to the dough hook if using the stand mixer).
Place the dough into a clean bowl, cover (lid or cling film) and let rise until double in size (about 1,5 to 2 hours).
Transfer the risen dough to a lightly floured kneading board and roll it out with a rolling pin, to 1/2 cm thick, forming a rectangle.
Cut the dough into 2-cm strips.
Lightly grease and flour metal baking cones (shape some aluminium foil into cones if you don't have them).
Roll the dough stripes around the metal cones starting from the tip of the cone.
Take two small pieces of the dough and form "feet" attaching them under the "mouth" of the monster. And two little pieces to form the "eyes" and attach them above the "mouth".
Place the monster buns on a baking sheet, apart from each other.
Cover the pan and let the buns rise again for 45-60 minutes.
Prepare an egg wash, lightly beating an egg yolk with a little mlk.
Brush the buns and bake them in the oven preheated to 200°C until golden brown.
Remove from the oven and carefully remove the metal (aluminium) cones.
Once they have cooled down, you can fill them the way you prefer. My idea was to create a tongue of the monster, so a little ham and a piece of tomato went in. A mini sausage or something like that would also be fine.





Monster buns


Briochine mostriciattoli 

(per circa 12 briochine):
* 150 g di acqua
* 5 g di lievito di birra fresco
* 1 cucchiaino di zucchero
* 10 g di olio extravergine d'oliva
* 1 uovo
* 30 g di kefir di latte (o latticello o yogurt)
* 350 g di farina (ho messo 100g manitoba, 100g "0" e 150g "00")
* 1/2 cucchiaino di sale 

Mettete l'acqua a temperatura ambiente o solo leggermente intiepidita nella ciotola. Sbriciolatevi il lievito e aggiungete lo zucchero. Mescolate e lasciate riposare 5 minuti.
Aggiungete 1/3 della farina totale e mescolate con un cucchiaio di legno.
Aggiungete l'olio, poi l'uovo e alla fine il kefir, mescolando dopo ogni aggiunta e unendo un paio di cucchiai di farina.
Alla fine unite la farina restante e il sale e impastate bene finché la pasta risulti liscia e morbida.
Mettetela in una ciotola, coperta, a lievitare al caldo per circa 1,5h o 2.
Trasferite la pasta lievitata sulla spianatoia leggermente infarinata e stendetela con un mattarello a circa 1/2 cm di spessore, formando un rettangolo.
Tagliate il rettangolo in strisce.
Avvolgete le strisce di pasta intorno ai coni di metallo (se non li avete, fateli con la carta argentata), leggermente unti con l'olio e cosparsi con la farina, partendo dalla punta.
Con pezzettini di pasta formate le zampette dei mostri e incollateli sotto l'apertura della bocca. Fate due palline per gli occhi e incollatele sopra la "bocca".
Sistemate i mostriciattoli sulla placca da forno rivestita con la carta da forno, distanziati tra di loro.
Copriteli e lasciateli lievitare ancora 45-60 minuti.
Sbattete il tuorlo con un po' di latte e spennellate le briochine prima di infornarle.
Cuocetele nel forno riscaldato a 200°C finché assumono un colore dorato in superficie.
Sfornatele e rimuovete con attenzione i coni.
Una volta fredde, farcite le briochine dalla bocca aperta con quello che vi piace, un mini wurstel, un po' di prosciutto cotto e pezzettino di pomodoro - l'idea è quella di metterci qualcosa che somigli ad una lingua spaventosa.

Buon divertimento!





Monster buns


Peciva čudovišta

(za 12-ak peciva)
* 150 g vode
* 5 g svježeg kvasca
* 1 žličica šećera
* 10 g maslinovog ulja
* 1 jaje
* 30 g mliječnog kefira (ili mlaćenice ili jogurta)
* 350 g brašna
* 1/2 žličice soli

Stavite vodu sobne temperature ili blago umlačenu u zdjelu za miješenje. Namrvite u nju kvasac i dodajte šećer. Promiješajte da se kvasac istopi, pa ostavite da stoji 5 minuta.
Dodajte u vodu 1/3 prosijanog brašna i promiješajte drvenom žlicom.
Dodajte ulje, zatim jaje i kefir, a između svakog dodavanja novog sastojka dodajte i oko 2 žlice brašna.
Na kraju dodajte preostalo brašno i sol i zamijesite meko i glatko tijesto.
Stavite ga u čistu posudu, pokrijte (poklopac ili prozirna folija) i ostavite na toplom da se obujam udvostruči (1,5 do 2 sata).
Dignuto tijesto izručite na lagano pobrašnjenu radnu površinu i valjkom rastanjite na pravokutnik.
Izrežite tijesto na trake širine oko 2 cm.
Namotajte trake od tijesta na metalne stošce (ako nemate metalne oblikujte ih od aluminijske folije) malo nauljene i pobrašnjene da ih poslije lakše izvadite iz pečenih peciva.
Od manjih komadića tijesta izrežite "noge" i zalijepite ih ispod "glave" tj. otvora, također od malo tijesta napravite "oči" i zalijepite ih na vrh glave.
Složite peciva malo razmaknuta na pleh obložen papirom za pečenje i ostavite da se opet dižu oko 45-60 minuta.
Zagrijte pećnicu na 200°C.
Razmutite žumanjak s malo mlijeka pa uz pomoć kista premažite peciva.
Pecite ih u zagrijanoj pećnici dok lijepo ne porumene.
Pažljivo izvucite metalne ili aluminijske stošce i ostavite peciva da se potpuno ohlade.

Peciva možete poslužiti tako što ćete u svaki staviti manju hrenovku i malo kečapa,  ili malo šunke i komadić rajčice, ili već po želji. Uglavnom ideja je da otvor izgleda kao usta čudovišta i da vam iz njih viri nešto poput jezika.

Ugodna vam zabava!

27 October, 2014

Soft sandwich buns

Soft (sandwich) buns

At the end of a long search for a perfect party sandwich bun, I found, tried, and saved this recipe.
Just perfect. I've been baking them for quite some time. And I must say I've been asked to share the recipe by all the moms that ate them.
I usually make them small, ideal for kids hands and tummies. And they love them.
But they are not only party sandwich buns. They'll go nice with anything, from breakfast to dinner.
If carefully stored, in plastic bags, they'll stay soft for a day, maybe more.

What I'm trying to do now is transform this recipe to use it with my sourdough starter.
And the experiment took a particular turn. If you are curious visit my Facebook fan page and if you like them, we can talk about putting them here as well.


DSC_0995


Soft Sandwich buns

* 200 g strong bread flour
* 200 g AP flour
* 20 g fresh yeast or 6 g dry instant yeast
* 250 ml water
* 1 TBspoon extra virgin olive oil
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1/2 teaspoon freshly squeezed lemon juice
* different types of seeds for sprinkling (poppy / sesame /flax etc seeds)
* 1 egg + 50 ml milk/or water, for brushing

Put slightly lukewarm water into a mixing bowl. Add the yeast and sugar, stir and let sit for 5 minutes.
Add the olive oil and lemon juice to the water.
Mix and sift the two flours. Add 2/3 of the total flour to the bowl with water and yeast. Stir with a wooden spoon.
Add the remaining flour and salt, bring everything together and knead on a floured kneading board until the dough gets soft and smooth.
Put the dough back into the bowl, cover (with a lid or seal with plastic wrap) and let it proof for 1 hour (or until doubled in size) in a warm place.
Divide the dough into 35-40 g pieces (approx. 15 pieces).
Shape each into a nice small ball and place them all on baking sheet.
Cover them and let rest again for about 1 hour.
Preheat the oven to 250°C.
Whisk the egg with  50 ml of milk or water.
Brush the buns with the egg wash, sprikle them with seeds, and put into the hot oven. Immediately lower the heat to 200°C.
Bake the buns for about 15-20 minutes or until golden brown.
Let them cool on a cooling rack.
Once they have cooled down, store them into plastic bags or freeze.








Plum Jam with Rum and Cinnamon



Panini morbidi

* 200 g di farina manitoba 
* 200 g di farina tipo  "0"
* 20 g  di lievito di birra fresco
* 250 ml di acqua
* 1 cucchiaio di olio extra vergine d'oliva
* 1 cucchiaino di sale
* 1/2 cucchiaino di zucchero
* 1/2 cucchiaino di succo di limone
* semi vari per cospargere (papavero, lino, sesamo ecc.) 
* 1 uovo + 50 ml di latte o acqua, per spennellare

Mettete l'acqua, leggermente intiepidita, nella ciotola. Aggiungete il lievito sbricciolato e lo zucchero. Mescolate e lasciate riposare 5 minuti.
Setacciate insieme le due farine.
Aggiungete l'olio e il succo di limone nell'acqua, unite 2/3 della farina e mescolate con un cucchiaio di legno.
Aggiungete il resto della farina e il sale e impastate per bene, prima nella ciotola poi sulla spianatoia leggermente infarinata. L'impasto deve risultare morbido e liscio.
Formate una palla, sistematela nella ciotola e coprite con la pellicola o coperchio e lasciate lievitare in un luogo caldo per circa 1 ora.
Dividete l'impasto in pezzi da 35-40 g circa (circa 15 pezzi). Formate delle palline e sistematele su una placca da forno rivestita da carta da forno.
Coprite i panini e lasciateli lievitare 1 ora.
Riscaldate il forno a 250°C.
Sbattete l'uovo con 50 ml di latte o acqua e spennellate i panini prima di infornarli.
Cospargeteli con i semi (i miei bimbi protestano quindi a volte non li metto).
Infornate i panini e abbassate subito la temperatura a 200°C. Cuoceteli circa 15-20 minuti o finché diventino dorati.
Sfornateli e lasciate raffreddare su una griglia coperti con un canovaccio pulito.
Una volta freddi, conservateli nei sacchetti di plastica oppure congelateli.





Soft (sandwich) buns


Mekana peciva za sendviče

* 200 g brašna  za dizana tijesta
* 200 g mekog brašna
* 20 g svježeg kvasca
* 250 ml vode
* 1 žlica maslinovog ulja
* 1 žličica soli
* 1/2 žličice šećera
* 1/2 žličice limunovog soka
* razne sjemenke za posipanje (mak, sezam, suncokret itd.)
* 1 jaje + 50 ml mlijeka ili vode (za premazivanje)

Stavite malo umlačenu vodu u zdjelu u kojoj ćete mijesiti tijesto.
Dodajte namrvljeni kvasac i šećer. Ostavite 5 minuta.
Prosijte skupa oba brašna.
Dodajte u zdjelu s vodom i kvascem ulje i sok limuna, a zatim 2/3 brašna i miješajte drvenom žlicom.
Dodajte sol i postepeno preostalo brašno. Mijesite rukom, prvo u zdjeli, a zatim premjestite na dasku i mijesite dok tijesto nije glatko i meko.
Stavite u čistu zdjelu, pokrijte i ostavite na toplom 1 sat.
Ako nemate zdjelu s poklopcem, pokrijte je pamučnom krpom i stavite u plastičnu vrećicu da se tijesto ne suši na površini.
Podijelite tijesto na 15-ak komada (oko 35-40 g svaki).
Premijesite svaki komadić tijesta i oblikujte u lopticu i stavljajte ih malo razmaknute na malo pouljen pleh.
Pokrijte pleh i ostavite peciva da se dižu 1 sat.
Razmutite jaje vilicom i razrijedite s oko 1/2 dl mlijeka ili vode.
Premažite peciva jajetom uz pomoć kista i pospite sjemenkama po želji (mak, sezam, suncokret, itd.).
Pećnicu zagrijte na 250°C. Stavite pleh s pecivima u pećnicu i smanjite temperaturu na 200°C pa pecite 15-20 minuta dok peciva ne porumene.
Izvadite ih iz pećnice i pokrijte čistom krpom dok se ne ohlade.
Ohlađena peciva možete spremiti u plastičnu vrećicu, na taj način će ostati mekana i 24 sata, a možete ih i zamrznuti.

25 October, 2014

Focaccia Love

Focaccia

If I had to point my finger to one recipe on this blog that I absolutely couldn't do without, it would be this Focaccia.
You have no idea how many times I've made it. In how many different forms.
As I said in that post, everybody loves it. My kids. My friends. Me. The whole family.
Every time I make it, and I assure you it's at least once a week, it's simply a success. And I love to share it with friends, too, and to hear them say "Your focaccia is simply the best". One of those compliments that makes flowers bloom on top of my head, that's how much they make me proud ^_^


Focaccia

Since it's Saturday, and I'm supposing you're feeling a bit like me, want to relax and do some of the overdue housework, but at the same time want to dedicate a little time to cooking or baking something that you don't have time to do during the week.
Well, if you're staying at home today, you could give a go to this focaccia. You can dedicate it necessary time for kneading and rising, in between everything else you'll be doing, even squeeze in the grocery shopping during the final rising. The effective work you need to dedicate to it is relatively short, and effortless

Focaccia

And most importantly, you'll have other ideas for dinner pop in automatically.
If you are living somewhere where autumn temperatures are already pretty low, and the chilly weather is making you crave for a bowl of warm soup or minestrone, the simple focaccia will be perfect to accomany it.


Focaccia

If you live on the opposite side of the globe, and days are getting warm, or you don't feel like fussing a lot around the kitchen, then a simple round or twisted focaccacia that you enriched with halved cherry tomatoes and olives, along with a cheese platter, or some cold meat cuts or a few cheesy or vegetable dips,  will be the star on your table.


Focaccia

If you want to take a healthier twist on your bread, then do as I've been doing lately. Use a mixture of whole grain flours.
The photos above and under this passage show a focaccia where half of the total flour were a mix of whole grain spelt flour, whole wheat flour and the rest is white, bread flour.
It is fluffy and soft just as the white flour only focaccia, with whole load of flavour added.


Focaccia

Lately, I took to precutting the dough before baking it.
In this way, it's easy to separate pieces once it's baked, and kids can help themselves without danger of using a knife.
These little focaccias are also suitable for making sandwiches.
And if you decide you have more focaccia than you can eat in one day, they can easily be popped into freezer bags and frozen.
When you need a few pieces,  put them into the warm oven for a few minutes, even after yo've turned it off, and they'll come out as if they were just baked. Warm and soft. And you won't have troubled over them at all.



Focaccia

If you love fresh herbs, toss some generously on top before baking the focaccia and enjoy the smell coming out of your oven.


Focaccia

I particularly like sticking tomatoes and olives into the dough. A focaccia prepared this way stays really soft on the inside for a couple days, thanks to the liquid the cut tomatoes release into the dough.
If you've never tried it this way, just do it. It tastes amazing. You'll be eating nothing else but focaccia.


Focaccia

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La ricetta base per la focaccia potete trovare su questo LINK. Le variazioni che uso più  spesso sono semplici. A volte la farcisco con pomodorini tagliati a metà e le olive (nere o verdi). A volte la faccio attorcigliata e condita sempre con i pomodorini e olive.
Oppure la faccio semplice, ma taglio la pasta stesa e condita con emulsione di olio e acqua in parti uguali, e poi la taglio con una rotella per la pizza. Dopo la cottura e facile separare i pezzetti, e anche usarli per i panini o da servire a merenda ai bambini.
Ultimamente la faccio spesso (quasi sempre) in una versione quasi integrale. Metà quantità della farina usata, al posto della 0, uso un misto tra la farina integrale di farro e la integrale o semintegrale di frumento. Viene morbida e alveolata lo stesso, con un sapore molto più ricco, oltre a essere più salutare


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Osnovni recept za focacciu je OVDJE.  Za mene zbilja najbolja, najmekša i najukusnija focaccia.
Varijacija na temu kod mene ima nekoliko. Uglavnom se sastoje u dodatku prepolovljenih cherry rajčica i maslina prije pečenja. Obična okrugla, ili oblikovana u dugu rolnicu, pa uvijena i umotana spiralno. Posebno dobra i meka.
Često focacciu, prije pečenja, nakon što sam je razvukla i premazala emulzijom ulja i vode, i nabockala prstima, isiječem rezačem za pizzu na komadiće. Nakon pečenja, komadiće focacce je dovoljno razdvojiti. Zgodni su za poslužiti, a mogu se i puniti kao sendviči.
U posljednje vrijeme, focacciu najčešće pravim u polu-integralnoj varijanti. Postupak je neizmijenjen, kao i količine, ali polovicu bijelog brašna zamijenim integralnim pirovim/speltinim brašnom i poluintegralnim ili integralnim pšeničnim. Bude jednako mekano, prepuna rupica, ali okus je puniji i bogatiji, da ne spominjem da je focaccia tad još zdravija.

24 October, 2014

Kefir, Coconut and Lemon Curd Bundt Cake

Kefir, Coconut and Lemon Curd Bundt Cake

The "zoo" in my kitchen has grown bigger. The little "beasties" in my sourdough starter have had company since last summer, since a friend passed me a jar with Kefir grains. I had been looking for them and thinking about adopting that little pet for some time, and I almost jumped with joy when my friend told me she could donate me some. So travelling home from summer vacation, I carried a glass jar with milk and kefir grains inside for some seven hundred kilometers. It arrived happily and it's still living happily in my cupboard.
The problem is that with increasing frenzy and running since school and swimming started again, I got a little forgetful. To the point that I kept producing kefir forgetting to drink it for days. And the consequence were several jars of kefir sitting patiently in the fridge. I had to do something about it since I coudn't drink it all at once. So a large scale baking production started: Soft bread sticks, Sweet chocolate chip buns, Chocolate filled brioche and in the end this bund cake (made twice to be honest). I managed to reduce the quantity of kefir in the fridge but probably increased my body weight (scared to check  ^_^).

I love all sorts of bundt cakes (just as much as I like loaf cakes/breads). They are simple to prepare. They are delicious with a cup of tea or coffee. And you can leave them sitting on the kitchen counter for three or four days without problem.
The only condition I insist upon, is that they don't taste heavy, due to a large quantity of butter, or dry. And that they are nicely and delicately flavoured.
This cake has it all. It's light and dense at the same time. It's moist and delicately flavoured with orange, honey, vanilla, coconut. And the little spots of lemon curd throughout the cake (if distributed well you should find one or two in each slice) are so lusciously creamy, tangy and refreshing at the same time.



Kefir, Coconut and Lemon Curd Bundt Cake

* 3 eggs
* 1 egg yolk
* 200 g sugar
* 2 teaspoons Candied orange, honey and vanilla cream
* 120 ml vegetable oil
* 230 g flour
* 20 g corn starch
* 2 teaspoons baking powder
* 150 g kefir (in alternative, buttermilk or yogurt)
 + a few TBspoons of shredded coconut
* 3 TBspoons lemon curd

Put the eggs, the egg yolk, the sugar and the Candied orange, honey and vanilla cream in mixing bowl and beat with an electric mixer until pale and fluffy.
Lower the speed and add the vegetable oil, pouring it in a tiny streak.
Mix and sift together the flour, the corn starch and the baking powder. Add the dry ingredients to the batter mixing on lowest speed.
In the end mix in the kefir.
Prepare a bundt or gugelhupf cake pan - grease and flour it well.
Pour 1/3 of the batter into the prepared pan.
Sprinkle the surface with shredded coconut (I'm not telling you how much, from a light to a more generous sprinkle, depending on how much you like coconut flavour).
Distribute half of the lemon curd with a teaspoon making little spots, 2 or 3 cm distanced from each other.
Cover with another third of the batter and sprinkle with coconut, plus lemon curd.
Pour in the remaining batter and sprikle with coconut only.
Bake the cake in an oven preheated to 180°C for about 40-45 minutes (check with a wooden skewer if the cake is done - it should come out clean).
Take the cake out of the oven and put immediately in the freezer, still in the pan.
Leave the cake in the freezer for 45-60 minutes.
Then take it out, let it sit in the pan for 1/2 an hour and then remove from the pan and serve, sprinkled with powdered sugar.

notes:
*Candied orange cream can be substituted with 1 teaspoon finely grated orange (or lemon) zest + 1 teaspoon honey + 1 teaspoon pure vanilla extract.
* I make lemon curd following this recipe, only increasing sugar when using lemons only (to 175g).


Kefir, Coconut and Lemon Curd Bundt Cake


Ciambella al kefir, coco e lemon curd

* 3 uova
* 1 tuorlo d'uovo
* 200 g di zucchero semolato
* 2 cucchiaini di crema al arancia candita con miele e vaniglia
* 120 ml di olio
* 230 g di farina
* 20 g di amido di mais
* 2 cucchiaini di lievito per dolci
* 150 g di kefir (in alternativa, latticello o yogurt)
 + qualche cucchiaio di farina di cocco (cocco grattugiato)
* 3 cucchiai di lemon curd

Unite in una ciotola le uova intere, il tuorlo, lo zucchero e la crema di arance candite con miele e vaniglia. Montate la massa con uno sbattitore elettrico finché diventi chiara e spumosa.
Continuando a sbattere, a velocità più bassa,  versate l'olio a filo. Unite anche la farina mescolata e setacciata insieme al amido e il lievito.
Infine unite il kefir.
Preparate uno stampo da ciambella o gugelhupf, imburratelo e infarinatelo bene.
Versate 1/3 del composto nello stampo. Cospargete la superficie con la farina di cocco, e poi distribuite metà del lemon curd con un cucchiaino, creando dei puntini distanziati 2 o 3 cm uno dall'altro.
Versate di nuovo 1/3 del composto e mettete un altro strato di farina di cocco e lemon curd.
Versate il composto rimanente e cospargete con la farina di cocco.
Infornate la ciambella a 180°C per circa 40-45 minuti (controllate infilzando uno stecchino di legno, deve uscire asciutto).
Togliete la ciambella dal forno e trasferitela direttamente nel freezer (insieme allo stampo).
Toglietela dal freezer dopo 45-60 minuti. Lasciatela nello stampo, a temperatura ambiente ancora per 1/2 ora e poi sformatela.
Prima di servirla potete cospargerla con lo zucchero a velo.

note:
* la crema di arance candite può essere sostituita con: 1 cucchiaino di scorza di arancia (o limone) finemente grattugiata + 1 cucchiaino di miele + 1 cucchiaino di estratto di vaniglia
* la crema di limone (lemon curd) preparo con questa ricetta, aumentando la quantità di zucchero se la faccio con solo limoni (175 g)



Kefir, Coconut and Lemon Curd Bundt Cake


Kuglof s kefirom, kokosom i lemon curdom

* 3 jaja
* 1 žumanjak
* 200 g šećera
* 2 žličice kreme od kandiranih naranči s medom i vanilijom
* 120 ml ulja
* 230 g brašna
* 20 g škrobnog brašna (gustina)
* 2 žličice praška za pecivo
* 150 g kefira (ili mlaćenice / jogurta)
 + kokos
* 3 žlice lemon curda

Umutite pjenasto jaja i žumanjak, sa šećerom i kremom od kandirane naranče, meda i vanilije.
I dalje muteći (smanjite samo brzinu) dodajte polako, u tankom mlazu ulje.
Nakon ulja dodajte brašno prosijano s praškom za pecivo i opet umutite na najnižoj brzini.
Na kraju dodajte i kefir i opet kratko umutite da se sve izjednači.
Kalup za kuglof namažite maslacem i pospite brašnom.
Ulijte 1/3 smjese, pospite kokosom po površini (dodajte količinu po osobnom ukusu) i stavite mjestimično po 1/2 žličice lemon curda, kao točkice, razmaknute 2-3 cm jednu od druge.
Ulijte pažljivo preko drugu trećinu tijesta i ponovite kokos+lemon curd.
Na kraju istresite preostalo tijesto i samo pospite kokosom.
Pecite kuglof u pećnici zagrijanoj na 180°C oko 40-45 minuta (provjerite drvenim štapićem je li pečen).
Kad ste kuglof izvadili iz pećnice, odmah, sve skupa s kalup, stavite ga u zamrzivač na 45 minuta do 1 sat.
Izvadite ga iz zamrzivača,ostavite da stoji na sobnoj temperaturi barem pola sata, a zatim ga izvadite iz kalupa i poslužite.

bilješke:
* kao zamjenu za kremu od kandirane naranče, možete staviti žličicu naribane korice naranče ili limuna, žličicu meda i žličicu ekstrakta vanilije,
* lemon curd pripremam po ovom receptu, samo što povećam količinu šećera kad radim samo s limunom (na 175 g)