Raisin Chocolate Kugelhopf Recipes

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CHOCOLATE KUGELHOPF



Chocolate Kugelhopf image

Make and share this Chocolate Kugelhopf recipe from Food.com.

Provided by sheepdoc

Categories     Austrian

Time 5h

Yield 12 serving(s)

Number Of Ingredients 13

1 cup whole milk
3/4 cup butter, cut into small pieces
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
4 1/2 cups all-purpose flour, divided
2 1/4 teaspoons active dry yeast
3 large eggs plus 1 large egg yolks
1/3 cup brown sugar
1 cup golden raisin
6 ounces bittersweet chocolate, finely chopped
3 tablespoons butter, melted
confectioners' sugar

Steps:

  • For the 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 1½ 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, ½ 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.
  • For the 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 and 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. Un-mold and let cool completely on rack, about 1 hour. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 421.4, Fat 16.8, SaturatedFat 10, Cholesterol 86.3, Sodium 239, Carbohydrate 61.3, Fiber 1.9, Sugar 22.7, Protein 7

CHOCOLATE KUGELHOPF



Chocolate Kugelhopf image

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

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 3h30m

Yield Makes one 10-inch cake

Number Of Ingredients 13

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

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.

KUGELHOPF



Kugelhopf image

Categories     Bread     Dessert     Bake     Raisin     Almond     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 dessert or snack servings

Number Of Ingredients 13

1 1/2 teaspoons active dry yeast (less than 1 envelope)
2 tablespoons warm water (105-115°F)
1 cup whole milk
7 tablespoons unsalted butter, cut into tablespoon pieces and softened
6 tablespoons granulated sugar
3 3/4 cups all-purpose flour
1 teaspoon salt
2 large eggs
1 1/2 cups golden raisins
1 teaspoon finely grated fresh orange or lemon zest
About 20 whole blanched almonds (1/2 ounces)
1 tablespoon confectioners sugar
Special equipment: a standing electric mixer with paddle attachment; an 11-cup kugelhopf mold (9 1/2 inches in diameter) or an 11- to 12-cup bundt pan

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.

KUGELHOPF



Kugelhopf image

Provided by Florence Fabricant

Categories     dessert

Time 1h10m

Yield 12 to 16 servings

Number Of Ingredients 10

1 cup raisins
1/3 cup Cognac
1/2 cup plus 3 tablespoons sugar
1 package active dry yeast
1 1/4 cups warm milk
3/4 teaspoon salt
4 1/4 cups flour (approximately)
5 ounces plus 1 tablespoon soft unsalted butter
3/4 cup blanched slivered almonds
Confectioners' sugar

Steps:

  • Mix the raisins with the Cognac and 3 tablespoons of the sugar in a small saucepan and set aside.
  • Mix the yeast with 1/4 cup of the milk in a large bowl and set in a warm place for about 5 minutes, until it becomes frothy. Stir in the remaining milk and sugar. Add the salt and 2 cups of the flour.
  • Beat the dough by hand or machine, adding all but 3/4 cup of the flour. Beat in all but 1 tablespoon of the butter, a tablespoon at a time. Knead in enough of the remaining flour to make a dough that is soft but not sticky and is very elastic. Kneading should take 2 to 3 minutes by machine, or about 6 minutes by hand.
  • Heat the raisin mixture and cook just until most of the Cognac has evaporated.
  • Place the dough on a lightly floured surface and pat into a flattened rectangle. Spread the raisins on it, fold the dough over and knead a couple of minutes by hand to incorporate the raisins.
  • Heavily butter a two-quart kugelhopf pan or a 10-inch bundt pan with the remaining tablespoon of butter and sprinkle with the almonds, turning the pan so they adhere to its interior. Place the dough in the pan, breaking a hole in the center to accommodate the tube. Set aside, lightly covered, and let rise 1 1/2 to 2 hours.
  • Punch dough down in the pan. Let rise again, 45 minutes to 1 hour.
  • Preheat oven to 375 degrees. Bake the cake for about 45 minutes, until nicely browned. Allow it to cool completely in the pan, then unmold. Dust with sifted confectioners' sugar before serving.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 140 milligrams, Sugar 19 grams, TransFat 0 grams

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