Raisin Chocolate Kugelhopf Recipe
🕒 Cook Time: 50 minutes
🕒 Prep Time: 2 hours
🕒 Total Time: 2 hours 50 minutes
🥧 Recipe Yield: 1 10-inch tube pan cake
🍽️ Recipe Category: Dessert
🔑 Keywords: Lunch/Snacks, Austrian, Belgian, European, Healthy, Oven, < 4 Hours
Description:
Indulge in the delightful flavors of Raisin Chocolate Kugelhopf with this recipe from lovewithrecipes.com. This European-inspired dessert combines the richness of bittersweet chocolate and the sweetness of golden raisins in a beautifully baked cake, perfect for any occasion.
Ingredients:
- 1 cup unsalted butter
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 tsp salt
- 4 1/2 cups unbleached flour
- 1 packet (2 1/4 tsp) active dry yeast
- 2 large eggs
- 1 cup brown sugar
- 3/4 cup golden raisins
- 1/4 cup grated bittersweet chocolate
- 1/2 cup unsalted butter, melted (for filling)
- Powdered sugar, for dusting
Instructions:
-
Prepare the Dough:
- In a medium saucepot, scald the whole milk and remove from heat.
- Stir in granulated sugar, 1 cup unsalted butter, salt, and vanilla extract.
- Transfer the mixture to a large mixer bowl and let it cool to lukewarm.
- Using the paddle attachment on low speed, add 1 1/2 cups of flour along with the active dry yeast.
- Stir in the eggs, then gradually add the remaining 3 cups of flour, 1/2 cup at a time.
- Beat on medium speed until the dough starts to come away from the sides of the bowl.
-
Knead and Rise:
- Remove the dough from the bowl and knead briefly on a floured surface until smooth.
- Grease a clean large bowl with soft butter, place the dough in the bowl, cover loosely with a clean cloth, and let it rise until doubled in size.
-
Prepare the Filling:
- While the dough is rising, prepare the filling by combining brown sugar, golden raisins, and grated bittersweet chocolate. Set aside.
-
Assembly:
- Grease a 10-inch tube pan thoroughly and set aside.
- Once the dough has doubled in size, punch it down, knead a few times, and let it rest for 10 minutes.
- Roll out the dough on a floured surface into a rectangle approximately 14 x 24 inches.
- Spread the melted 2 tbsp. of butter evenly over the rolled-out dough.
- Sprinkle the prepared filling over the butter, leaving about an inch around the edges to seal.
-
Roll and Arrange:
- Roll up the dough starting from the long side to form a log.
- Cut the log into 12 equal slices.
- Arrange six slices around the outside edge of the prepared tube pan, placing them with the cut sides facing out.
- Place the remaining six slices (with cut sides together) in the center of the pan.
-
Final Rise and Bake:
- Cover the pan loosely and let the dough rise again until it reaches the top of the pan, about another hour.
- Preheat the oven to 350°F (175°C).
- Bake the Kugelhopf for 45 to 55 minutes, or until a tester inserted into the cake comes out clean.
- Remove the Kugelhopf from the oven and carefully turn it out of the pan onto a wire rack to cool completely.
-
Serve or Store:
- Once cooled, dust the Raisin Chocolate Kugelhopf lightly with powdered sugar before serving.
- Alternatively, wrap the cooled cake well in plastic wrap and then foil, and it can be frozen for up to 4 months.
Notes:
- This Raisin Chocolate Kugelhopf is best enjoyed fresh but freezes well for future indulgences.
- Ensure the yeast is fresh for optimal rising of the dough.
- Adjust the sweetness by adding more or less powdered sugar when serving, according to your taste preferences.
Enjoy the rich flavors and tender texture of this Raisin Chocolate Kugelhopf with friends and family! Perfect for brunch, dessert, or anytime you crave a slice of European-inspired baking goodness.
