Raisin Chocolate Kugelhopf

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• 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 raisin
• 6 ounces bittersweet chocolate, chopped fine
• 2 tablespoons unsalted butter, melted
• powdered sugar, for sprinkling as a garnish

Recipe

• 1 in a medium saucepot scald the whole milk and remove from heat.
• 2 stir in sugar, butter, salt, and vanilla.
• 3 transfer to your large mixer bowl and let cool to lukewarm.
• 4 using paddle attachment, low speed add 1 1/2 cups of the flour with the yeast.
• 5 stir in the eggs.
• 6 then stir in the remaining flour 1/2 cup at a time.
• 7 beat on medium speed until dough starts to come away from sides of bowl.
• 8 remove the dough from bowl to a floured surface.
• 9 knead briefly until smooth.
• 10 grease a clean large bowl, with soft butter, and place dough into bowl to rise untuil doubled covered loosely with a clean cloth.
• 11 while dough is rising, prepare the filling.
• 12 place brown sugar, raisins grated chocolate well and set aside.
• 13 grease a 10 inch tube pan well, set aside.
• 14 when the dough has doubled, puch down, knead a few times, let rest 10 minutes.
• 15 roll out into a rectangle about 14 x 24 inches.
• 16 spread the melted 2 tbsp. butter onto the rolled out dough.
• 17 sprinkle the filling on top of the butter, leaving about an inch around edges to seal.
• 18 roll up starting at long side.
• 19 cut into 12 equal slices.
• 20 place six slices on the out side of pan as lining the sides.
• 21 place the last rolls (with cut sides together) in the centre of pan.
• 22 cover loosely and let rise until dough reaches top of pan about another hour.
• 23 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.
• 24 let cool completely.
• 25 serve with a light dusting of confectioners sugar.
• 26 or wrap well in saran wrap and then foil and can be frozen for 4 months.