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Chocolate Yeast Kugelhopf

Photo by:

Alan Benson

Review

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mondaymorningcookingclub.com.au

See all from Monday Morning Cooking Club

"While living in the US, my family craved the chocolate yeast kugelhopf we had left behind in Bondi. They nagged me until I created a recipe that tasted just as good and cured their nostalgia." Shereen Aaron

Prep:

40 minutes + 2 hours to cool

Collected By:

Rated:

Main Ingredient:

chocolate

Difficulty:

Moderate

Cuisine:

European

Occasions/Seasons:

Weekends Winter Picnic Dinner Party Birthday Autumn Baby & Bridal Showers Easter New Year's Eve/Day Holidays

Related Categories:

Baking Desserts

Chocolate Yeast Kugelhopf

Ingredients:

Dough

185ml (3/4 cup) milk
1 sachet (7g/2 1/4 teaspoons) active dried yeast
80g (2 3/4 oz/1/3 cup) caster (superfine) sugar, plus extra, for sprinkling
450g (1 lb/3 cups) bread flour, plus extra, for kneading
1/2 teaspoon salt
115g (4 oz) butter
3 eggs
1 teaspoon vanilla extract
1 egg, lightly beaten, for egg wash

Filling

300g (10 1/2 oz) best-Quality dark chocolate, chopped
60g (2 1/4 oz) butter
115g (1/2 cup) caster (superfine) sugar
25g (1/4 cup) cocoa powder
1/2 teaspoon ground cinnamon

Method:

Dough

You will need a large angel (chiffon) cake tin with a removable base. Carefully line the side, base and funnel with baking paper
Gently warm 1/4 cup of the milk. Sprinkle with the yeast and 1 teaspoon of the sugar. Allow to stand for 5 minutes to allow it to froth. Add 3 teaspoons of the flour and stir. Allow to stand for 15-20 minutes, or until frothy and thick
Mix the remaining flour and sugar together with the salt in the bowl of an electric mixer
Warm the remaining milk and melt the butter
Beat the eggs with the vanilla. Add these and the yeast mixture to the flour mixture and knead with the dough hook for 10 minutes
You may need to add extra flour but do so a spoon at a time, kneading after each addition. You will have a very sticky dough that just comes away from the side of the bowl
Put the dough into an oiled bowl, cover with plastic wrap and a tea towel (dish towel). Put the bowl in a warm place and allow to rise until doubled in size. This will take at least 2 hours

Filling

Once the dough has risen, make the filling. Place the filling ingredients in a large heatproof bowl over a saucepan of simmering water (or use a double boiler) and melt, stirring until smooth
Cut the dough in half. Roll out to form a large rectangle (30 x 45cm/12 x 17. inches) and carefully spread half the filling mixture on the surface from edge to edge
Roll up the dough to make a large snake and place it into the prepared tin, curling around the funnel, seam side up. Repeat with the other half of the dough. Place it on top of the first roll, seam side down
Cover with plastic wrap and a tea towel and allow to rise in a warm place until at least doubled in size, about 1 hour. It will rise almost to the edge of the tin. Brush gently with the egg wash and sprinkle with the extra sugar
Preheat the oven to 170°C (325°F/Gas 3)
Bake the Kugelhopf for 40 minutes, or until well risen and golden brown on top. If not eating immediately, allow to cool out of the tin but with the baking paper still attached
Best eaten on the day of baking or reheated the next day. Freezes well for up to 3 months

Tips & Hints:

This recipe is featured in the second cookbook by the Monday Morning Cooking Club: The Feast Goes On
To purchase cookbooks by the Monday Morning Cooking Club, visit the website: mondaymorningcookingclub.com.au

Product

The Food, The Stories, The Sisterhood Cookbook

More than 100 culturally diverse recipes have been tried, tested and refined for this first book from the MMCC kitchen. A beautiful and delicious journey. Second edition, softcover with International conversion pages.

For more information on this fantastic cookbook and to purchase online visit the MMCC website here.

The Feast Goes On Cookbook

The second beautiful book from the Monday Morning Cooking Club girls. From precious family recipes that have been lovingly handed down the generations, right through to new classics that will become instant family favourites, the book contains over 100 recipes to suit every occasion.

From everyday eating to feasting, light lunches to fressing, comfort food to traditional dishes, this is a cookbook of rich, wonderful ideas and flavours to nurture, nourish and inspire.

Purchase a copy of The Feast Goes On here.

Customer Reviews

Chocolate Yeast Kugelhopf

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Video

Monday Morning Cooking Club - Chocolate Yeast Kugelhopf

Video Desc:
The girls at the Monday Morning Cooking club show you how to create this gorgeous golden cake with a slightly crusty sugary top and a soft slightly bready inside swirled with gooey chocolate. Perfect for afternoon tea, even better served warm for breakfast.
It’s too good to believe – just a matter of getting your ingredients ready and following the recipe (with the help of our video) step by step. You will be so delighted with the result! From the kitchen of Shereen Aaron.

Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

Chef

Monday Morning Cooking Club

The girls of the Monday Morning Cooking Club have so far created two beautiful cookbooks,
“Monday Morning Cooking Club – the food, the stories, the sisterhood” (April 2011), and "The Feast Goes On" (April 2014).

The books are a collection of treasured old and new recipes and stories from the best cooks in Australia’s Jewish community; recipes from a community equally nurtured by and obsessed with food, from generations past and present, creating a record and an heirloom for generations to come. Shop the cookbooks here.