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In many Croatian homes, kuglof is the cake that appears when the table needs something generous yet familiar: Christmas mornings in northern Croatia, quiet Sunday coffee, or the days around Easter when yeast dough, vanilla, and citrus seem to be everywhere. The high ring shape is instantly recognisable, a cousin of the Central European gugelhupf that travelled through the former Austro-Hungarian lands and settled firmly in Croatian baking traditions.
This version focuses on a classic combination: rum-soaked raisins held in a soft, buttery yeast dough shaped in a Bundt or kuglof pan. The dough itself follows the family of rich festival breads found across the region: wheat flour, milk, eggs, and butter, with just enough sugar for a clear sweetness rather than a heavy, cake-like punch. Croatian food writers often describe kuglof as light and airy, closer to enriched bread than to dense pound cake, and that character suits long coffee breaks and late-night “one more slice” moments.
Raisins soaked in dark rum bring depth and aroma, without turning the cake into a boozy novelty. The alcohol softens the dried fruit and carries warm, slightly caramel notes through the crumb. For households that avoid alcohol, orange juice works very well, especially when paired with grated lemon and orange zest in the dough. Those citrus oils are one of the quiet signatures of Croatian kuglof, echoing the citrus peels found in many winter and Christmas sweets across the country.
The texture depends on a patient yeast method rather than shortcuts. Warm milk wakes the yeast gently, then flour, eggs, and sugar form a soft dough that is enriched gradually with butter. A stand mixer simplifies this step, yet the dough can still be kneaded by hand; the goal is a smooth, elastic mass that pulls cleanly from the bowl. During rising, the dough becomes lighter and gains flavour, a slow transformation that gives kuglof its delicate, shreddable crumb once baked and cooled.
Shape matters, too. Traditional kuglof pans were once made from clay or copper, deeply fluted and heavy, designed to hold the tall dough and conduct heat evenly. Modern bakers often use metal Bundt tins, which still give the iconic ridged ring. The pan is coated generously with butter, then lined with sliced almonds before the dough goes in, so the finished cake carries a golden, gently toasted crust under its veil of powdered sugar.
This recipe leans toward reliability and clarity rather than showing off. The dough is rich but not fussy, forgiving to slight variations in kitchen temperature, and structured for home cooks who may only work with yeast a few times per year. The method fits a festive timetable: the dough can rise while other preparations are underway, and the baked kuglof keeps well for several days, ready to slice for guests who appear without warning.
For many Croatian families, kuglof is less about one strict formula and more about a pattern: a ring-shaped yeast cake that welcomes small adjustments. Some cooks fold in candied orange peel or chopped nuts; others prefer only raisins and vanilla. This raisin and rum version sits close to the centre of that pattern, with flavours that feel traditional yet still bright on a modern table. It pairs naturally with coffee, black tea, or a small glass of dessert wine, and works at breakfast, afternoon snack time, or as part of a larger holiday dessert spread.
12
servings30
minutes45
minutes360
kcal105
minutesThis Croatian kuglof is a tall yeast Bundt cake filled with rum-soaked raisins, citrus zest, and a gentle sweetness that suits both festive tables and everyday coffee breaks. A soft, enriched dough made with milk, eggs, and butter rises twice, first in the bowl, then in a well-greased, almond-lined kuglof or Bundt pan. The result is a golden ring with a tender, slightly shreddable crumb and a crisp outer edge, finished with a generous dusting of powdered sugar. The recipe serves about twelve, keeps well for several days, and can be adapted easily with orange juice instead of rum or extra nuts for added texture. It offers the comfort of a classic Croatian holiday cake in a clear, reliable format.
120 g raisins — traditional choice; sultanas or mixed dark/light raisins both work.
80 ml dark rum — softens the raisins and adds aroma; for alcohol-free, use orange juice.
250 ml whole milk, lukewarm (about 35–38 °C) — warm, not hot; supports yeast activity.
7 g instant dry yeast (or 9 g active dry yeast) — one standard packet; base leavening.
100 g caster sugar — gives gentle sweetness without making the crumb heavy.
500 g plain / all-purpose wheat flour — provides structure; strong bread flour leads to a chewier crumb.
2 large eggs, at room temperature — enrich the dough and help colour.
1 large egg yolk — adds extra richness and colour.
120 g unsalted butter, softened — cut into cubes; added gradually for a supple dough.
1 tsp vanilla extract — rounds out the flavour.
Finely grated zest of 1 untreated lemon — brings brightness and traditional aroma.
Finely grated zest of ½ orange — optional, but very common for Christmas kuglof in Croatia.
20–30 g softened butter — for greasing the pan thoroughly.
30–40 g sliced blanched almonds — scattered in the pan for a decorative, crunchy crust.
1–2 tbsp plain flour — for dusting the pan after buttering, if the pan is not non-stick.
Powdered (icing) sugar, for dusting — applied generously once the cake has cooled.
Alcohol-free: Soak raisins in orange juice or apple juice instead of rum.
Dairy-free: Use a neutral plant drink with similar fat content and a good vegan block-style butter; the crumb will be slightly less tender.
Egg-free: Yeast cakes of this style rely heavily on eggs; a complete egg-free version needs a dedicated recipe with alternative binders, so this version is not recommended for strict egg-free diets.
Gluten-free: A gluten-free bread flour blend with xanthan gum can be used, though the structure will be more fragile and the rise slightly lower.
Soak the raisins. Combine raisins and rum in a small bowl, cover, and leave for at least 30 minutes (or up to overnight) so the fruit softens and absorbs the liquid.
Drain lightly. Before adding to the dough, drain off any excess rum, reserving a tablespoon if the dough feels slightly dry later.
Warm the milk. Gently warm the milk until just lukewarm, around 35–38 °C; it should feel warm but comfortable to the touch.
Bloom the yeast (if using active dry). For active dry yeast, stir it into the warm milk with a teaspoon of sugar and let stand 5–10 minutes, until foamy. For instant yeast, this step can be skipped and the yeast can go directly into the flour.
Combine dry ingredients. In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl), mix flour, sugar, salt, and instant yeast (if using) briefly.
Add eggs and liquid. Add eggs, egg yolk, vanilla, citrus zests, and warm milk (or the milk-yeast mixture). Mix on low speed, or stir with a wooden spoon, until a shaggy dough forms.
Knead to develop gluten. Knead on medium-low speed for 5–7 minutes (or by hand for about 10 minutes) until the dough looks smoother and starts to pull away from the sides of the bowl.
Incorporate the butter. With the mixer on low, add the softened butter a few cubes at a time, letting each addition blend in before adding the next. Continue kneading for another 8–10 minutes, until the dough is glossy, elastic, and no longer greasy to the touch.
Adjust consistency if needed. If the dough feels very soft and refuses to leave the bowl, add a tablespoon or two of flour; if it feels stiff, mix in the reserved rum or a spoonful of milk.
Fold in the raisins. Pat the dough into a rough rectangle, scatter the drained raisins on top, and fold the dough over them several times, then knead briefly by hand or with the mixer on low until the fruit is evenly distributed.
Let the dough rise. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and leave in a warm, draft-free spot until doubled in volume, about 60–75 minutes.
Grease the pan. Generously butter a 2–2.5 litre kuglof or Bundt pan, making sure to reach every ridge and the central tube.
Add almonds and flour. Sprinkle sliced almonds around the base and up the sides, then dust lightly with flour, tapping out any excess; this helps prevent sticking and gives a decorative crust.
Shape the ring. Turn the risen dough onto a lightly floured surface and gently press out large air pockets. Shape into a long rope and join the ends to form a ring.
Place in the pan. Set the ring into the prepared pan, pressing it in gently so the dough fills the base evenly.
Proof again. Cover the pan lightly and let the dough rise until it has puffed up and nearly reaches the top of the pan, about 45–60 minutes, depending on room temperature.
Preheat the oven. During the second rise, heat the oven to 175 °C (top/bottom heat).
Bake. Place the pan on a rack in the lower half of the oven and bake for 40–45 minutes, until the kuglof is deep golden and a skewer inserted into the centre comes out clean. If the top colours too quickly, tent it loosely with foil for the final 10–15 minutes.
Cool in the pan. Remove from the oven and let the kuglof rest in the pan for 10–15 minutes; this helps the structure set and releases steam gradually.
Turn out the cake. Run a thin spatula gently around the inner tube and outer edge if needed, then invert the pan onto a wire rack or serving plate and lift it away carefully.
Cool completely. Let the kuglof cool fully, at least 1 hour, so the crumb settles and slicing remains clean.
Dust and serve. Sift powdered sugar generously over the top just before serving. Slice into thick wedges and serve plain or with lightly whipped cream.
Approximate values for one of 12 servings, calculated from standard reference data; actual values vary with ingredient brands and portion size.
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~360 kcal |
| Carbohydrates | ~47 g |
| Protein | ~7 g |
| Fat | ~14 g |
| Fiber | ~2 g |
| Sodium | ~150 mg |
| Key Allergens | Gluten, dairy, eggs, tree nuts (almonds) |
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