Raisin Chocolate Kugelhopf

READY IN: 2hrs 50mins




  • 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 paddle attachment, low speed add 1 1/2 cups of the flour with the yeast.
  • Stir in the eggs.
  • Then stir in the remaining flour 1/2 cup at a time.
  • Beat on medium speed until dough starts to come away from sides of bowl.
  • Remove the dough from bowl to a floured surface.
  • Knead briefly until smooth.
  • Grease a clean large bowl, with soft butter, and place dough into bowl to rise untuil doubled covered loosely with a clean cloth.
  • While dough is rising, prepare the filling.
  • Place brown sugar, raisins grated chocolate well and set aside.
  • Grease a 10 inch tube pan well, set aside.
  • When the dough has doubled, puch down, knead a few times, let rest 10 minutes.
  • Roll 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 edges to seal.
  • Roll up starting at long side.
  • Cut into 12 equal slices.
  • Place six slices on the out side of pan as lining the sides.
  • Place the last rolls (with cut sides together) in the centre of pan.
  • Cover loosely and let rise until dough reaches top of pan about another hour.
  • Preheat the oven to 350 degrees, Bake 45 minutes to 55 minutes-- Tester into cake should come away clean-- Remove from oven and turn out of the pan onto a wire rack.
  • Let cool completely.
  • Serve with a light dusting of confectioners sugar.
  • Or wrap well in saran wrap and then foil and can be frozen for 4 months.