Raisin Chocolate Kugelhopf

Raisin Chocolate Kugelhopf Recipe from Austria

Region / culture: Austria | Preparation time: 2 hours | Cooking time: 45-55 minutes | Servings: 12

Introduction

Raisin Chocolate Kugelhopf is a delicious and indulgent dessert that combines the sweetness of golden raisins and bittersweet chocolate in a soft and fluffy cake. This recipe is perfect for special occasions or as a sweet treat to enjoy with a cup of coffee or tea.

History

The Kugelhopf is a traditional European cake that originated in Alsace, France. It is typically made with a yeast dough and filled with various ingredients such as raisins, nuts, and chocolate. The cake is baked in a special fluted pan that gives it its distinctive shape. The addition of chocolate to the classic Kugelhopf recipe adds a rich and decadent twist to this beloved dessert.

Ingredients

1 cup whole milk
0.25 lb (113 g) unsalted butter
0.5 cup granulated sugar
2 tsp vanilla
0.5 tsp salt
4.5 cup unbleached all-purpose flour
1 (2.5 tsp) package active dry yeast
3 large eggs
0.25 cup brown sugar
1 cup golden raisins
6 oz (170 g) bittersweet chocolate, chopped fine
2 tbsp unsalted butter, melted
powdered sugar, for sprinkling as a garnish

How to prepare

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 the paddle attachment on low speed, add 1.5 cups of flour with the yeast.
Stir in the eggs.
Then stir in the remaining flour, 0.5 cup at a time.
Beat on medium speed until the dough starts to come away from the sides of the bowl.
Remove the dough from the bowl to a floured surface.
Knead briefly until smooth.
Grease a clean large bowl with soft butter and place the dough into the bowl to rise until doubled, covered loosely with a clean cloth.
While the dough is rising, prepare the filling.
Place brown sugar, raisins, and grated chocolate in a bowl and set aside.
Grease a 10-inch tube pan well and set aside.
When the dough has doubled, punch it down, knead a few times, and let it rest for 10 minutes.
Roll it 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 the edges to seal.
Roll up the dough starting at the long side.
Cut it into 12 equal slices.
Place six slices on the outside of the pan, lining the sides.
Place the last rolls (with cut sides together) in the center of the pan.
Cover loosely and let it rise until the dough reaches the top of the pan, about another hour.
Preheat the oven to 350°F and bake for 45 to 55 minutes, or until a tester inserted into the cake comes out clean.
Remove from the oven and turn out of the pan onto a wire rack.
Let it cool completely.
Serve with a light dusting of confectioners' sugar.
Alternatively, wrap it well in plastic wrap and then foil, and it can be frozen for up to 4 months.

Variations

Substitute dark chocolate for bittersweet chocolate for a more intense chocolate flavor.
Add chopped nuts such as almonds or walnuts for extra crunch and texture.
Drizzle the finished cake with a chocolate glaze for a decadent finishing touch.

Cooking Tips & Tricks

Make sure to scald the milk before adding it to the dough to help activate the yeast.

- Knead the dough until smooth and elastic to ensure a light and fluffy texture.

- Allow the dough to rise in a warm, draft-free place to double in size.

- Grease the pan well to prevent the cake from sticking.

- Dust the finished cake with powdered sugar for a beautiful presentation.

Serving Suggestions

Raisin Chocolate Kugelhopf is best served warm with a cup of coffee or tea. It can also be enjoyed as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Scalding the milk helps to activate the yeast and create a light and fluffy dough.

- Rolling out the dough and filling it with the chocolate and raisin mixture creates a beautiful swirl pattern in the finished cake.

- Baking the cake in a tube pan helps to create the classic Kugelhopf shape.

Ingredient Substitutions

Use dried cranberries or cherries instead of golden raisins for a different flavor profile.

- Substitute margarine for butter for a dairy-free version of the cake.

- Use gluten-free flour for a gluten-free version of the recipe.

Make Ahead Tips

Raisin Chocolate Kugelhopf can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 4 months. Simply thaw at room temperature before serving.

Presentation Ideas

Serve Raisin Chocolate Kugelhopf on a decorative cake stand for a beautiful presentation. Dust the cake with powdered sugar and garnish with fresh berries or mint leaves for a pop of color.

Pairing Recommendations

Raisin Chocolate Kugelhopf pairs well with a variety of beverages such as coffee, tea, or a glass of dessert wine. It also goes well with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage and Reheating Instructions

Store leftover Raisin Chocolate Kugelhopf in an airtight container at room temperature for up to 3 days. To reheat, place the cake in a preheated oven at 350°F for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 18g

Fats

- Total Fat: 12g

- Saturated Fat: 7g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin D: 1.5mcg

- Calcium: 80mg

- Iron: 2mg

- Potassium: 150mg

Alergens

Contains: Milk, Eggs, Wheat

Summary

Raisin Chocolate Kugelhopf is a rich and decadent dessert that is high in carbohydrates and fats. It is a delicious treat to enjoy in moderation as part of a balanced diet.

Summary

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Raisin Chocolate Kugelhopf. It was a crisp autumn day, the leaves were turning vibrant shades of red and gold, and the air was filled with the sweet scent of cinnamon and nutmeg. I was visiting my dear friend, Mrs. Schmidt, a woman known throughout the neighborhood for her exquisite baking skills.

As I entered her cozy kitchen, I was greeted with the warm aroma of freshly baked bread and the sight of Mrs. Schmidt expertly kneading dough at the counter. She turned to me with a smile, her blue eyes twinkling with excitement. "Ah, my dear, I have just the recipe for you to try today," she said, gesturing towards a tattered old cookbook on the counter.

Curious, I leaned in to get a closer look. The page was yellowed with age, the edges frayed from years of use. The recipe for Raisin Chocolate Kugelhopf was written in elegant script, with detailed instructions on how to make the perfect sweet bread studded with plump raisins and rich chocolate chips.

Mrs. Schmidt explained that she had learned the recipe from her own grandmother, who had brought it with her from her native Germany. She described how the kugelhopf was a traditional dessert enjoyed during special occasions and holidays, its sweet and slightly tangy flavor a favorite among her family and friends.

Eager to learn the secrets of this delectable treat, I watched intently as Mrs. Schmidt guided me through the process of making the dough, kneading it until it was smooth and elastic. She showed me how to carefully fold in the raisins and chocolate chips, ensuring that each bite would be bursting with flavor.

As the kugelhopf baked in the oven, filling the kitchen with its irresistible aroma, Mrs. Schmidt regaled me with stories of her childhood in Germany, of lazy afternoons spent baking with her grandmother and the joy of sharing homemade treats with loved ones. I listened with rapt attention, savoring not only the sweet bread but also the memories and traditions that came with it.

When the kugelhopf emerged from the oven, golden brown and fragrant, Mrs. Schmidt and I shared a slice while it was still warm. The bread was tender and moist, the raisins plump and juicy, and the chocolate chips melted into gooey pockets of sweetness. It was a taste of pure bliss, a moment of connection and camaraderie that I would never forget.

From that day on, the recipe for Raisin Chocolate Kugelhopf became a staple in my own kitchen. I made it for family gatherings and special occasions, sharing the tradition with my loved ones and passing down the recipe to future generations. And every time I baked a kugelhopf, I would think of Mrs. Schmidt and the bond we had forged over a simple but delicious dessert.

As I sit here now, paging through my old recipe book, I can't help but smile at the memories that flood back to me. The taste of warm kugelhopf on a crisp autumn day, the laughter and stories shared with dear friends, the joy of baking and creating something special with my own two hands. And though Mrs. Schmidt may be gone now, her legacy lives on in every bite of Raisin Chocolate Kugelhopf that I bake.