Reviews (2) Add Rating & Review 30 Ratings 5 star values: 9 4 star values: 13 3 star values: 1 2 star values: 5 1 star values: 2 Martha Stewart Member Rating: Unrated 12/23/2013 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! Martha Stewart Member Rating: 5 stars 12/27/2012 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.
Back to Chocolate Kugelhopf All Reviews for Chocolate Kugelhopf - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chocolate Kugelhopf Credit: Chris Court Recipe Summary prep: 40 mins total: 3 hrs 30 mins Servings: 12 Yield: Makes one 10-inch cake
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 Notes Gild the LilyThe only thing better than a slice of chocolate kugelhopf is one that’s been toasted and spread with sweet butter.
Gallery Chocolate Kugelhopf Credit: Chris Court
Recipe Summary prep: 40 mins total: 3 hrs 30 mins Servings: 12 Yield: Makes one 10-inch cake
Gallery
Chocolate Kugelhopf Credit: Chris Court
Chocolate Kugelhopf
Credit: Chris Court
Chocolate Kugelhopf
Recipe Summary prep: 40 mins total: 3 hrs 30 mins Servings: 12 Yield: Makes one 10-inch cake
Recipe Summary
prep: 40 mins total: 3 hrs 30 mins
Servings: 12 Yield: Makes one 10-inch cake
prep: 40 mins
total: 3 hrs 30 mins
prep:
40 mins
total:
3 hrs 30 mins
Servings: 12
Yield: Makes one 10-inch cake
12
Makes one 10-inch cake
Ingredients
Ingredients
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
1/3 cup packed light-brown sugar 1 cup golden raisins 6 ounces bittersweet chocolate, finely chopped 3 tablespoons unsalted butter, melted
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.
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.
Reviews (2)
Add Rating & Review 30 Ratings 5 star values: 9 4 star values: 13 3 star values: 1 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 12/23/2013 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! Martha Stewart Member Rating: 5 stars 12/27/2012 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.
Reviews (2)
Add Rating & Review 30 Ratings 5 star values: 9 4 star values: 13 3 star values: 1 2 star values: 5 1 star values: 2
Add Rating & Review
30 Ratings 5 star values: 9 4 star values: 13 3 star values: 1 2 star values: 5 1 star values: 2
30 Ratings 5 star values: 9 4 star values: 13 3 star values: 1 2 star values: 5 1 star values: 2
30 Ratings 5 star values: 9 4 star values: 13 3 star values: 1 2 star values: 5 1 star values: 2
5 star values: 9 4 star values: 13 3 star values: 1 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 12/23/2013 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! Martha Stewart Member Rating: 5 stars 12/27/2012 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.Martha Stewart Member
Rating: Unrated 12/23/2013
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!
Rating: Unrated
Rating: 5 stars 12/27/2012
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.
Rating: 5 stars
All Reviews for Chocolate Kugelhopf
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate Kugelhopf
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
