Kouglof (kugelkopf)
Pide
- 250 GRAM FLOUR
- 100 GRAM BUTTER, soft
- 1 TSP YEAST
- 3 EGGS
- 3 TBSP MILK
- 1 TSP SALT
- 75 GRAM RAISINS
- 25 GRAM ALMONDS
- 2 CUPS FLOUR
- 2 TBSP OLIVE OIL
- 1/2 TSP SALT
- 1 TBSP SUGAR
- 1/3 CUP YOGURT
- 1 TSP YEAST
Mix the flour, butter, eggs, sugar, salt, yeast and milk and knead for 5 minutes. Add the raisins and knead 1 minute more. Allow the dough to rise for one hour. Arrange some almonds on the bottom of a special kouglof tin or some greased round cake tin and put the dough carefully on top. Let it rise one hour more. Bake the kouglof 40 minutes in the oven at 180 degrees Celsius.
Mix all ingredients and add 1/3 cup of water, knead for 5 minutes and allow the dough to rest for half an hour. Roll the dough out to a large thin oval bread, leave it a little thicker at the edges. Allow it to rise for one more hour and bake it 15-20 minutes at 200 degrees Celsius.
Some people say this bread is the same as pita bread, but this recipe is a little different. It is also called Lebanese bread or Arab bread.
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