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|Raisins||2 Ounce (55 Grams)|
|Dark rum||1 Tablespoon|
|Plain flour||9 3⁄4 Ounce (275 Grams)|
|Unsweetened cocoa powder||3 1⁄2 Tablespoon|
|Caster sugar||6 Ounce (170 Grams)|
|Fresh yeast||3⁄4 Ounce (If Using Equivalent Dried Yeast, Follow The Maker'S Instructions, 20 Grams)|
|Milk||4 1⁄2 Fluid Ounce (140 Milliliter)|
|Unsalted butter||8 1⁄2 Ounce, cut into small pieces (240 Grams)|
|Chocolate chips||1 3⁄4 Ounce (50 Grams)|
|Almonds||1 1⁄2 Ounce, chopped (40 Grams)|
|Ground cinnamon||1 Ounce (25 Grams)|
Calories 565 Calories from Fat 276
% Daily Value*
Total Fat 32 g48.7%
Saturated Fat 17.5 g87.7%
Trans Fat 0 g
Cholesterol 116 mg
Sodium 71 mg3%
Total Carbohydrates 68 g22.6%
Dietary Fiber 6 g24.1%
Sugars 29.1 g
Protein 7 g14.3%
Vitamin A 16.8% Vitamin C 0.5%
Calcium 9.7% Iron 10.7%
*Based on a 2000 Calorie diet
Heat the milk to blood heat and pour into the bowl of an electric mixer, crumble in the fresh yeast and stir until it is dissolved. (If using dried yeast, follow the maker's instructions.)
Add the flour, cocoa, 2 tablespoons of sugar, salt, egg and egg yolk.
Using the dough hook, starting at low speed and gradually building up to moderate, knead for about 10 minutes or until the mixture is elastic and smooth, (Alternatively, mix well in a bowl and knead by hand.) When the dough begins to come away from the sides of the bowl, add 140 g (5 oz) of the butter, piece by piece.
Continue to knead slowly until the butter is thoroughly worked into the dough.
Then add the soaked raisins and chocolate chips, and leave the dough to rise at room temperature for 1 hour.
Butter two 18-cm/7-inch kouglof moulds or deep ring moulds, and sprinkle the insides with the chopped almonds.
Knead the air out of the dough and divide in two.
On a floured work surface roll and form one of the pieces of dough into a sausage shape with floured hands and place gently in the base of the mould.
Repeat the process with the other half of the dough and place in the second mould.
Set aside and leave to rise for 1 1/2-2 hours at room temperature - the dough should rise almost to the top of the moulds.
Preheat the oven to 190°C (375°F), gas mark 5, Bake the kouglofs in the preheated oven for 40-45 minutes.
Remove from the oven, turn the cakes out of the moulds and leave to cool on a wire rack.
Melt the remaining butter and use to brush the kouglofs.
Sprinkle with the remaining sugar mixed with the ground cinnamon.