Here is a recipe for perfectly soft and juicy orange kuglóf:

🍊 Orange Kuglóf with Luxurious Marble Glaze
This recipe is ideal for a medium-sized (about $24 \text{ cm}$) kuglóf mold.

I. Ingredients
For the Dough:
Flour (BL55): $250 \text{ g}$
Baking powder: $1 \text{ packet (12 g)}$
Salt: $\frac{1}{4} \text{ tsp}$


Butter (room temperature): $125 \text{ g}$
Sugar (crystal): $150 \text{ g}$
Eggs (L, room temperature): $3 \text{ pcs}$
Sour cream (or yogurt): $100 \text{ g}$
Orange juice (freshly squeezed): $50 \text{ ml}$
Orange peel (grated): $1 \text{ pcs}$ large orange peel (untreated!)
For the Orange Syrup (optional, but recommended):


Orange juice: $50 \text{ ml}$
Sugar: $2 \text{ tsp}$
A For the marble glaze (optional):
Icing sugar: $150 \text{ g}$
Orange juice: $2-3 \text{ tbs}$ (depending on consistency)
Milk: $1 \text{ tbs}$ (if necessary, for softening)
👨‍🍳 Preparation

1. The Dough
   Preparation: Preheat the oven to $170^\circ\text{C}$ (top and bottom baking). Grease and flour the kuglöf mold thoroughly.
   Dry Ingredients: Sift together the flour, baking powder and salt in a bowl.
   Buttercream: In another bowl, cream the room temperature butter with the sugar until fluffy and light (this should take $5-7 \text{ minutes}$).
   Eggs: Add the eggs one at a time, mixing well after each addition before adding the next.
   Orange and Dairy: Mix in the sour cream/yogurt, orange zest and orange juice.
   Assembly: Add the flour mixture to the wet mixture and mix just until just combined (overmixing will make the dough rubbery!).
   
   
   Baking: Pour the dough into the prepared pan. Bake for $45-55 \text{ minutes}$. A toothpick test is required: if a needle inserted into the cake comes out clean, it is ready.
2. Syrup (Optional)
   Cooking: While the kuglóf is baking, boil the $50 \text{ ml}$ orange juice with the $2 \text{ tbsp}$ sugar.
   Drizzle: When the kuglóf is ready and still warm, pierce the top in several places and brush with the syrup. This will make the cake even juicier.
   
   
3. Marble Glaze
   Mixture: Mix the powdered sugar with the orange juice and possibly a little milk until smooth. The consistency should be thick but runny.
   Coating: Pour the glaze over the completely cooled kuglöf.
   Tip: Use as much untreated orange peel as possible in the dough, as this will give the flavor a really intense flavor!

Bon appetit!