Chocolate And Hazelnut Kugelhopf
|Milk||1 1⁄2 Cup (24 tbs)|
|Dry yeast||14 Gram (2 Sachets, 7 Gram Each)|
|Flour||4 Cup (64 tbs)|
|Caster sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , lightly beaten|
|Dark chocolate||400 Gram|
|Hazelnuts||100 Gram, roughly chopped|
Heat milk for 1 minute on HIGH.
Stir in yeast.
Prove yeast for 10 minutes on CONVECTION 70Â°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.
Place in a greased bowl and cover with plastic wrap.
Prove for 10 minutes on CONVECTION 70Â°C, followed by 10 minutes on CONVECTION 40Â°C, until dough has doubled in size.
Turn out and knead lightly.
Roll dough out to a 40 x 30cm rectangle.
Melt chocolate for 2-21/2 minutes on HIGH.
Stir after each minute.
Spread over dough and sprinkle with hazelnuts.
Roll dough up lengthways as for a Swiss roll.
Place into a greased 24cm gugelhopf ring container.
Cover with plastic wrap.
Prove for 10 minutes on CONVECTION 70Â°C, and then 10 minutes on CONVECTION 40Â°C Remove dough from oven.
Preheat oven to 200Â°C.
Place gugelhopf on Low Rack, cook for 20 minutes on CONVECTION 200Â°C 11.