Chocolate And Hazelnut Kugelhopf Recipe
The chocolate and hazenut gugelhopf is a baked dessert prepared along with flour. Filled with eggs and sugar along with cinnamon for flavor the chocolate hazelnut gugelhopf is sweet and delicious dessert.
Ingredients
| Milk | 1 1/2 Cup (16 tbs) | |
| 2 x 7 g sachets dry yeast | ||
| Flour | 4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Caster sugar | 1/4 Cup (16 tbs) | |
| Butter | 60 Gram | |
| 1 egg, lightly beaten | ||
| Dark chocolate | 400 Gram | |
| 100 g hazelnuts, roughly chopped | ||
Directions
1.
Heat milk for 1 minute on HIGH.
Stir in yeast.
Prove yeast for 10 minutes on CONVECTION 70°C 2.
Sift together flour, salt and cinnamon.
Stir in sugar, 3.
Rub in butter.
Mix in egg and yeast mixture.
Turn out onto a floured surface.
Knead for 5 minutes.
4.
Place in a greased bowl and cover with plastic wrap.
Prove for 10 minutes on CONVECTION 70°C, followed by 10 minutes on CONVECTION 40°C, until dough has doubled in size.
Turn out and knead lightly.
5.
Roll dough out to a 40 x 30cm rectangle.
6.
Melt chocolate for 2-21/2 minutes on HIGH.
Stir after each minute.
Spread over dough and sprinkle with hazelnuts.
7.
Roll dough up lengthways as for a Swiss roll.
8.
Place into a greased 24cm gugelhopf ring container.
Cover with plastic wrap.
Prove for 10 minutes on CONVECTION 70°C, and then 10 minutes on CONVECTION 40°C Remove dough from oven.
9.
Preheat oven to 200°C.
10.
Place gugelhopf on Low Rack, cook for 20 minutes on CONVECTION 200°C 11.
Serve hot.
Heat milk for 1 minute on HIGH.
Stir in yeast.
Prove yeast for 10 minutes on CONVECTION 70°C 2.
Sift together flour, salt and cinnamon.
Stir in sugar, 3.
Rub in butter.
Mix in egg and yeast mixture.
Turn out onto a floured surface.
Knead for 5 minutes.
4.
Place in a greased bowl and cover with plastic wrap.
Prove for 10 minutes on CONVECTION 70°C, followed by 10 minutes on CONVECTION 40°C, until dough has doubled in size.
Turn out and knead lightly.
5.
Roll dough out to a 40 x 30cm rectangle.
6.
Melt chocolate for 2-21/2 minutes on HIGH.
Stir after each minute.
Spread over dough and sprinkle with hazelnuts.
7.
Roll dough up lengthways as for a Swiss roll.
8.
Place into a greased 24cm gugelhopf ring container.
Cover with plastic wrap.
Prove for 10 minutes on CONVECTION 70°C, and then 10 minutes on CONVECTION 40°C Remove dough from oven.
9.
Preheat oven to 200°C.
10.
Place gugelhopf on Low Rack, cook for 20 minutes on CONVECTION 200°C 11.
Serve hot.
Chef
