Raisin Chocolate Kugelhopf Recipes

KUGELHOPF

Steps:

• Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
• Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)
• Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
• Preheat oven to 400°F.
• Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.

CHOCOLATE KUGELHOPF

Steps:

• 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.

RAISIN CHOCOLATE KUGELHOPF

Steps:

• In a medium saucepot scald the whole milk and remove from heat.
• Stir in sugar, butter, salt, and vanilla.
• Transfer to your large mixer bowl and let cool to lukewarm.
• Using paddle attachment, low speed add 1 1/2 cups of the flour with the yeast.
• Stir in the eggs.
• Then stir in the remaining flour 1/2 cup at a time.
• Beat on medium speed until dough starts to come away from sides of bowl.
• Remove the dough from bowl to a floured surface.
• Knead briefly until smooth.
• Grease a clean large bowl, with soft butter, and place dough into bowl to rise untuil doubled covered loosely with a clean cloth.
• While dough is rising, prepare the filling.
• Place brown sugar, raisins grated chocolate well and set aside.
• Grease a 10 inch tube pan well, set aside.
• When the dough has doubled, puch down, knead a few times, let rest 10 minutes.
• Roll out into a rectangle about 14 x 24 inches.
• Spread the melted 2 tbsp. butter onto the rolled out dough.
• Sprinkle the filling on top of the butter, leaving about an inch around edges to seal.
• Roll up starting at long side.
• Cut into 12 equal slices.
• Place six slices on the out side of pan as lining the sides.
• Place the last rolls (with cut sides together) in the centre of pan.
• Cover loosely and let rise until dough reaches top of pan about another hour.
• Preheat the oven to 350 degrees, Bake 45 minutes to 55 minutes-- Tester into cake should come away clean-- Remove from oven and turn out of the pan onto a wire rack.
• Let cool completely.
• Serve with a light dusting of confectioners sugar.
• Or wrap well in saran wrap and then foil and can be frozen for 4 months.

RECIPES

Steps:

• Step 1:Place the flour, yeast and sugar in a large mixing bowl and stir.Step 2:Warm the milk until it is just warm to the touch, add the eggs and melted butter and stir into the flour to make a soft dough. Beat for 5 minutes until smooth, then dollop into a Kugelhopf or ring mould and spread evenly.Step 3:Cover with oiled cling film and leave in a warm place until the dough has doubled in size and fills the tin.Step 4:Preheat the oven to 190°C (fan 170°C, gas mark 5). Bake for 30 minutes or until golden and risen. Allow to cool in the tin for 5 minutes then turn out and allow to cool on a wire rack.