First of all, I just want to say thank you to Jenny for awarding me Star Baker for my tart last week! You can see my badge at the bottom of the page!
So this week was European bakes. It took me a day or two to make a decision on what I was going to make, then I finally decided on kugelhopf after looking through my recipe books. I was crossing my fingers all the way through that it was going to rise properly, and it was a complete success! The original had fruit in but I thought I would try it with chocolate…
Ingredients (serves 12)
- 2 sachets fast action yeast
- 250 ml lukewarm milk
- 1/2 tsp salt
- 3 tbsp granulated sugar
- 450 g plain flour
- 2 eggs, room temperature
- 125 g butter, room temperature
- 100 g dark chocolate, broken into chunks
- Mix the yeast, half the milk, salt, 1 tbsp sugar, and 6 tbsp of flour in a large measuring jug and set aside somewhere warm to rise for half an hour, until it’s doubled in volume.
- In a bowl, mix the remaining flour with the remaining sugar, the eggs, and remaining milk.
- Beat with a dough hook for a few minutes until you get a dough starting to get stiff.
- Beat in the butter a little at a time.
- Work in the yeast mixture, keeping the mixer going.
- Add the chocolate chunks.
- Beat for around 10 minutes, or until the dough is firm but elastic.
- Prepare a ring shaped cake tin by brushing with butter and dredging with flour, and shaking off the excess flour.
- Place the dough into the tin and smooth as much as possible. It should come no more than half way up as it needs plenty of room to rise!
- Leave the dough to rise somewhere warm for one hour.
- Preheat oven to gas 4/350F/180C.
- Bake for around 35 minutes until the top is golden and a skewer inserted into the middle comes out clean.
- Leave to cool in the tin for 15 minutes then turn out onto a wire rack.