Can anyone share a recipe for a chocolate gugelhopf or kugelhopf.?

Question

Usually gugelhopfs or kugelhopfs (spelling depends upon which country the recipe originated in) are made with yeast but one without yeast is fine too. It can have raisins in it or cherries or nuts like crushed almonds, hazelnuts or walnuts. I want to send it as a gift to a friend next week. It MUST BE CHOCOLATE, HOWEVER. Thank you so much and 10 points for the one that looks the most delicious but is the easist to make.

Thanks for the recipe MicMac. I tried to send you an e-mail but it couldn't go through because your e-mail address could not be confirmed. :-((

Answer 1

Raisin Chocolate Kugelhopf

1 10inch tube pan cake 3 hours 2 hours prep
Change to: 10inch tube pan cake US Metric
1 cup whole milk
1/4 lb unsalted butter
1/2 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon salt
4 1/2 cups all purpose unbleached flour
1 (2 1/2 teaspoon) package active dry yeast
3 large eggs
1/4 cup brown sugar
1 cup golden raisins
6 ounces bittersweet chocolate, chopped fine
2 tablespoons unsalted butter, melted
powdered sugar, for sprinkling as a garnish

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 can be frozen up to 4 months

Can I have a piece when your done??? Sounds yummy!!

Answer 2

Chocolate Kugelhopf Recipe

Answer 3

Gugelhupf Recipe
---------- Recipe via Meal-Master (tm) v8.01

Title: Gugelhupf
Categories: German, Cakes
Yield: 8 servings

1 pk Yeast; Dry Active 1 x Lemon; Rind Of, Grated
1 c Milk; Scalded Then Cooled 3/4 c Raisins
1 c Sugar 1/3 c Almonds; Ground (2 oz Pk)
1 c Butter Or Margarine 1/2 ts Salt
5 ea Eggs; Large 4 c Flour; Unbleached, Unsifted
1 ts Vanilla Extract

Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and
butter until light and fluffy. Beat in eggs, one at a time. Stir in
vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk
and flour mixtures, alternately, ending with the flour mixture. Grease a
gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and
let rise until doubled in bulk, about 2 hours. Bake in preheated 375
degree F. Oven for 40 minutes or until browned and done. Serve warm with
butter.
* The gugelhopf mold is know also as a turban-head pan. If this is not
availiable, you can use the others with the same results

KUGELHOPF

Though it originated in Austria, this sweet raisin-filled yeast bread has become a specialty of the Alsace region of France, where it is often served for breakfast or brunch. It's traditionally baked in a tall, decorative tube pan, which gives the cake its characteristic angled and ridged pattern.
Active time: 30 min Start to finish: 4 hr

1 1/2 teaspoons active dry yeast (less than 1 envelope)
2 tablespoons warm water (105–115°F)
1 cup whole milk
7 tablespoons unsalted butter, cut into tablespoon pieces and softened
6 tablespoons granulated sugar
3 3/4 cups all-purpose flour
1 teaspoon salt
2 large eggs
1 1/2 cups golden raisins
1 teaspoon finely grated fresh orange or lemon zest
About 20 whole blanched almonds (1/2 oz)
1 tablespoon confectioners sugar

Special equipment: a standing electric mixer with paddle attachment; an 11-cup kugelhopf mold (9 1/2 inches in diameter) or an 11- to 12-cup bundt pan

Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.

Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)

Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.

Preheat oven to 400°F.

Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.

Cooks' note:
• Kugelhopf is best eaten the same day it's made; however, leftovers are delicious toasted.
• Use a light-colored metal pan. Because they retain more heat, dark metal pans, including nonstick, will likely make your baked goods darker and decrease the cooking times.

Makes 8 to 10 dessert or snack servings.

Answer 4

chocolate gugelhopf or kugelhopf

Ingredients:
1 1/2 teaspoons active dry yeast (less than 1 envelope)
2 tablespoons warm water (105-115°F)
1 cup whole milk
7 tablespoons unsalted butter, cut into tablespoon pieces and softened
6 tablespoons granulated sugar
3 3/4 cups all-purpose flour
1 teaspoon salt
2 large eggs
1 1/2 cups golden raisins
1 teaspoon finely grated fresh orange or lemon zest
About 20 whole blanched almonds (1/2 oz)
1 tablespoon confectioners sugar

Special equipment: a standing electric mixer with paddle attachment; an 11-cup kugelhopf mold (9 1/2 inches in diameter) or an 11- to 12-cup bundt pan.


Instructions:
Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.

Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)

Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.

Preheat oven to 400°F.

Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.

Notes:
Kugelhopf is best eaten the same day it's made; however, leftovers are delicious toasted.
Use a light-colored metal pan. Because they retain more heat, dark metal pans, including nonstick, will likely make your baked goods darker and decrease the cooking times.

Makes 8 to 10 servings.

********************************************************************

Kougelhopf is a classic cake for Alsace flavored with raisins, almonds and kirsch.
Pronounced: ku guhl hof
INGREDIENTS:
6 Tablespoons raisins
2 Tablespoons kirsch
1/4 cup sugar
1/2 cup warm water
1 envelope dry yeast
6 Tablespoons milk
4 oz. butter, room temperature
2 cups of flour
2 eggs
4 pinches of salt
For the mold:
1 Tablespoon butter
2 Tablespoons flour
2 Tablespoons slivered almonds
PREPARATION:
1. Place raisins in a bowl and sprinkle with the kirsch.

2. Place 1/3 of the sugar in a 6-oz. glass and add the warm water. Stir until it dissolves.

3. Sprinkle the yeast over the sugar water and mix in.

Let stand in a warm place for about 10 minutes, until the mixture has risen to the level of the rim.

4. Meanwhile warm the milk in a saucepan. In another bowl, work the butter until it is creamy.

5. Sift the flour into a mixing bowl. Make a well in the center and add the eggs, salt, remaining sugar, milkand yeast mixture. Blend well.

6. Add the butter and mix again.

7. Turn the dough out and knead by hand, adding the raisins. Lift the dough as high as possible and let it fall again to achieve maximum aeration.

8. Butter and flour a 9-inch Kugelhopf mold. Remove excess flour. Press the almonds into the grooves of the fluting. Place the dough into the mold.

9. Cover with a clean towel and let rise for about 1 hour or until it is level with the rim of the mold.

10. Preheat oven to 375°. Bake for 40 minutes or until golden brown. Remove from oven and turn it out onto a wire rack to cool.
To Serve:
Transfer the Kugelhopf to a serving plate and sprinkle with some powdered sugar. Serves 6