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La Belle Cuisine - More Bread Recipes

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Chocolate-Raisin-Filled Kugelhupf



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La Belle Cuisine


Chocolate-Raisin-Filled Kugelhupf
Gourmet October 1992

A 1/4-ounce package (2 1/2 teaspoons)
active dry yeast
1/4 cup lukewarm water
1/4 cup granulated sugar
3 large egg yolks
1/2 cup milk
1/2 teaspoon vanilla extract
3 to 4 cups all-purpose flour
1 1/4 teaspoons salt
2 sticks (1 cup) cold unsalted butter,
cut into bits

For the filling:
3 cups fine plain cake crumbs
5 tablespoons granulated sugar
3/4 ounce unsweetened chocolate, grated
1 cup golden raisins, soaked in
hot water for 10 minutes,
drained, patted dry
1/2 cup chopped walnuts
3/4 teaspoon cinnamon
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
Vanilla confectioner's sugar

In a bowl proof the yeast in the water with a pinch of granulated sugar
for 5 minutes, or until the mixture is foamy, and whisk in the egg yolks,
milk, and vanilla. In a large bowl whisk together 3 cups of the flour, the
remaining granulated sugar, and the salt. Add the butter, and blend the
mixture until it resembles meal. Stir in the yeast mixture and let the mix-
ture stand, covered, in a warm place, for 30 minutes. Stir in enough of
the remaining 1 cup flour to form a soft dough, turn the dough out onto
a floured surface, and knead it, kneading in just enough of the remaining
flour to keep it from sticking, until it is smooth and satiny. Transfer the
dough to a buttered bowl and chill it, covered tightly with plastic wrap,
for 12 hours or overnight.
Make the filling
: In a bowl stir together the cake crumbs, granulated
sugar, chocolate, raisins, walnuts, and cinnamon, add the butter and
vanilla, and combine the filling well.
Let the dough stand at room temperature until it softens slightly, divide it
in half, and. without kneading it, roll out each half into a 16-by-10-inch rectangle. Divide the filling between the rectangles, leaving 1-inch borders
on all sides, and starting with a short end, roll up each rectangle jelly-roll
fashion. Arrange 1 of the rolls carefully, seam side up and coiling it, in a
well-buttered 9-inch Kugelhupf pan (2 1/2-quart capacity), arrange the
second roll carefully, seam side up, continuing the coil, and pressing
the ends together to join the rolls, in the pan, and let the Kugelhupf rise,
covered with a kitchen towel, in a warm place for 2 to 2 1/2 hours, or
until it is double in bulk.
Bake the Kugelhupf in the middle of a preheated 325-degree F. oven for
30 minutes, tent the top loosely with foil to keep it from getting too dark,
and bake the Kugelhupf for 45 minutes more. Let the Kugelhupf cool in
the pan on a rack for 10 minutes, turn it out onto the rack, and let it cool completely. Dust the Kugelhupf with the vanilla confectioner's sugar.

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