Sunday, 16 June 2013

Chocolate-Cinnamon Kugelhopf

How delicious is the scent of cinnamon coming from an oven? Irresistible, isn't it?
And pair that with chocolate and raisins all in a doughy, buttery bread-like package: hmm -mmnn!

So,  I've had to set myself a goal - I have to share this recipe with you before I'm allowed to have another slice.
Ok, so this is going to be quick!

Chocolate Kugelhopf

recipe adapted from


1 cup milk
175g butter, cut into cubes + extra
1/2 cup sugar
1/2 tsp salt
4 1/2 cups flour
2 tsp vanilla extract (as you know, I use Vanilla Girl vanilla - 8-10 drops!)
10g (1 sachet) instant yeast
3 eggs + 1 yolk


Boil milk, then add the butter, sugar and vanilla. Stir until well combined, then transfer to the bowl of a mixer and allow to cool for 5 minutes.
Add 1 1/2 cups flour, salt and the yeast, and beat on low speed. 
Beat in the eggs and yolk, 1 at a time.
Add the remaining flour, half a cup at a time, beating on low speed. 

Transfer the dough to a lightly floured surface, and knead until smooth. 

Place into a buttered bowl; turn the dough over to coat with the butter. 
Cover the bowl with cling wrap, and leave to rise in a warm place. It will take about an hour for the dough to double in size. 

Punch the dough down, the roll out into a large rectangle (less than 1cm thick).


1/2 cup brown sugar
1/2 cup raisins/ sultanas
200g dark chocolate chopped into small pieces
1 tbsp cinnamon
3 tbsp butter melted

Brush melted butter over the dough.

Sprinkle the filling over the dough, leave a 2cm border around all edges. 

Roll the dough - starting from the long side - into a sausage shape. 

Curl it into a greased Bundt tin; cover and allow to rise again until doubled - about 1 1/2 hrs. 

Preheat oven to 180'C. 
Bake for 40min, until golden. 

Enjoy! (I know you will!)
; )


(PS see here for a traditional poppy-seed kugelhopf recipe.)

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