You’ll love the dreamy texture, and wonderful flavor, of this Chocolate Kugelhopf.
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- 1½ teaspoons active dry yeast
- 2 tablespoons warm water (105° to 110°)
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 tablespoon freshly grated orange rind
- 3 large eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup whole milk
- 1½ cup semisweet chocolate morsels
- Garnish: confectioners’ sugar, candied orange rind
- Spray a 10-cup kugelhopf pan* with baking spray with flour.
- In a small bowl, combine yeast and 2 tablespoons warm water. Let stand until mixture is foamy, about 10 minutes.
- In a large bowl, beat butter, granulated sugar, and orange rind with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add yeast mixture, and beat until mixed.
- In a medium bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in chocolate morsels. Spoon batter into prepared pan. Cover with plastic wrap, and let stand in a warm, draft-free place (about 75°) until batter rises by 1 inch, about 2 hours.
- Preheat oven to 350°.
- Bake for 30 minutes. Cover with foil, and bake until a wooden pick inserted near center comes out clean, 15 to 20 minutes more. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool completely. Garnish with confectioners’ sugar and candied orange rind, if desired.
- *A 10-cup Bundt pan may be substituted.
Louisiana Cookin https://www.louisianacookin.com/