Indulge in the delightful flavors of European tradition with this Chocolate Yeast Kugelhopf. This sweet yeast bread, reminiscent of a cake, features a soft, airy interior swirled with luscious chocolate and encased in a slightly crusty, sugary top. Perfect for an afternoon tea or a lavish breakfast treat, every bite promises a sensational experience.
Ingredients
For the Dough:
š„ 93 ml warm milk
š 5 g yeast
š¬ 1 tsp + 40 g sugar
š¾ 3 tsp + 225 g all-purpose flour
š§ 1/4 tsp salt
š§ 58 g melted butter
š¦ 1 tsp vanilla essence
š§ 1 tbsp water
For the Filling:
š« 80 g dark chocolate
š¬ 58 g sugar
š 1/2 tsp ground cinnamon
š« 13 g cocoa powder
š„ 1 tbsp milk
š§ 30 g butter
For Brushing:
š„ Milk
For Dusting:
š© Powdered sugar
Instructions
1- Dough Preparation:
- Preheat your oven to 170Ā°C.
- Lightly grease a 7-inch bundt pan with butter or oil. Alternatively, create a central funnel using foil in a round 7-inch cake tin if a bundt pan is unavailable.
- In a small bowl, gently warm 93 ml of milk. Sprinkle 5 g of yeast and 1 teaspoon of sugar into the milk. Stir briefly and set aside for 5 minutes until frothy.
- Add 3 teaspoons of all-purpose flour to the yeast mixture and let it stand for 15 minutes until thick and frothy.
- In a larger bowl, mix the remaining 225 g flour, 40 g sugar, and 1/4 teaspoon salt. Incorporate the yeast mixture, 58 g melted butter, 1 teaspoon vanilla essence, and 1 tablespoon water. Mix using a spatula until combined.
- Knead for about a minute to form a cohesive dough ball. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, about 1.5 hours.
2- Filling Preparation:
- Chop 80 g dark chocolate and place it in a heatproof bowl. Add 58 g sugar, 1/2 teaspoon ground cinnamon, 13 g cocoa powder, 1 tablespoon milk, and 30 g butter.
- Slowly melt the mixture over a double boiler, stirring constantly until smooth. Remove from heat and set aside.
3- Assembly:
- Gently knead the risen dough to deflate it. Use a dough scraper to divide it into two.
- Roll out one dough half into a rectangle on a floured surface. Spread half the chocolate filling evenly using an offset spatula.
- Roll the dough tightly from a long edge to form a log. Place the log into the bundt pan seam-side up.
- Repeat with the remaining dough and filling, placing the second log on top of the first in the pan, seam-side down.
- Cover with plastic wrap and let rise in warmth until doubled, about 1 hour.
4- Baking:
- Remove plastic wrap and brush the top with milk using a pastry brush.
- Generously dust with powdered sugar using a sieve.
- Bake for 30-35 minutes until golden brown.
5- Serving:
- Allow the kugelhopf to cool slightly before turning out from the pan.
- Slice and serve warm.
Prep Time: 40 minutes
Cook Time: 30-35 minutes
Rising Time: 3 hours total
Total Time: 4 hours 10 minutes
Servings: 8
Equipment: Oven, bundt pan, mixing bowls, measuring cups and spoons, spatula, rolling pin, pastry brush, sieve, dough scraper, knife
Cooking Tips
- Ensure proper yeast activation by creating a warm environment for rising.
- Use a double boiler for melting chocolate to prevent seizing.
- If a bundt pan is unavailable, use aluminum foil to mimic the central funnel in a regular cake tin.
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Chocolate Yeast Kugelhopf
