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Chocolate Kugelhopf

This cake makes a delicious breakfast, sliced, toasted, and buttered.

  • prep: 40 mins
    total time: 3 hours 30 mins
  • servings: 12
Photography: chris court

Ingredients

Dough

  • 1 cup whole milk
  • 1 1/2 sticks unsalted butter, cut into small pieces, plus more for bowl
  • 1/2 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt
  • 4 1/2 cups all-purpose flour, divided, plus more for surface
  • 2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
  • 3 large eggs plus 1 large egg yolk

Filling

  • 1/3 cup packed light-brown sugar
  • 1 cup golden raisins
  • 6 ounces bittersweet chocolate, finely chopped
  • 3 tablespoons unsalted butter, melted

Serving

  • Confectioners' sugar, for dusting

Cook's Note

Gild the Lily
The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter.

Directions

  1. Step 1

    Dough: Bring milk almost to a boil in a saucepan. Remove from heat, and stir in butter, granulated sugar, vanilla, and salt. Transfer to a large bowl, and let cool until lukewarm, 3 to 5 minutes. Add 1 1/2 cups flour and the yeast, and beat with a mixer on low speed. Beat in eggs and egg yolk, 1 at a time. Beat in remaining 3 cups flour, 1/2 cup at a time. Transfer dough (it will be sticky) to a lightly floured surface, and knead until smooth, about 5 minutes. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down dough, knead a few times, and let rest 10 minutes. Roll out into a 14-by-22-inch rectangle on a lightly floured surface.

  2. Step 2

    Filling: Mix together brown sugar, raisins, and chocolate. Brush butter on dough, and sprinkle filling on top, leaving a 1-inch border.

  3. Step 3

    Starting from a long side, roll up dough; cut crosswise into 12 slices. Place 6 slices flush against the side of a buttered 10-inch tube pan. Place remaining 6 slices, cut sides together, around tube of pan. Cover, and let rise until doubled, about 1 hour 30 minutes.

  4. Step 4

    Preheat oven to 350 degrees. Bake cake until golden and a toothpick inserted into the center of cake comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold, and let cool completely on rack, about 1 hour. Dust with confectioners' sugar before serving.

Source
Martha Stewart Living, December 2012

Reviews (2)

  • 23 Dec, 2013

    The bread is delicious! My family loves it and it has become our new tradition on Christmas morning. Made it twice last Christmas and have already made it once this year. Use rapid-rise yeast to speed up the preparation process. A very pretty bread that is great as an impressive gift if you can bear to give it away!

  • 27 Dec, 2012

    I made this Chocolate Kugelhopf twice during Christmas week. It was LOVED by all. Looks as beautiful as the picture and tastes great.
    I used to make a Chocolate Brioche for Christmas but this will become the new tradition.
    Both times I baked it a little less than 40 minutes. The last time I removed it at 35 minutes.