Food & Cooking Recipes Breakfast & Brunch Recipes Chocolate Kugelhopf 3.7 (30) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2020 Print Rate It Share Share Tweet Pin Email Photo: Chris Court Prep Time: 40 mins Total Time: 3 hrs 30 mins Servings: 12 Yield: 1 10-inch cake The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter. Ingredients Dough 1 cup whole milk 1 ½ sticks unsalted butter, cut into small pieces, plus more for bowl ½ cup granulated sugar 1 tablespoon pure vanilla extract ½ teaspoon salt 4 ½ cups all-purpose flour, divided, plus more for surface 2 ¼ teaspoons (one ¼-ounce envelope) active dry yeast 3 large eggs plus 1 large egg yolk Filling ⅓ 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 Directions 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. Filling: Mix together brown sugar, raisins, and chocolate. Brush butter on dough, and sprinkle filling on top, leaving a 1-inch border. 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. 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. Cook's Notes Gild the LilyThe only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter. Rate it Print