Chocolate Apricot Kugelhupf Recipes

CHOCOLATY APRICOTS

Steps:

• Line a baking sheet with parchment.
• Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
• Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.

CHOCOLATE KUGELHOPF

Steps:

• Dough: Bring milk almost to a boil in a saucepan. Remove from heat, and stir in butter, granulated sugar, vanilla, and salt. Transfer to a large bowl, and let cool until lukewarm, 3 to 5 minutes. Add 1 1/2 cups flour and the yeast, and beat with a mixer on low speed. Beat in eggs and egg yolk, 1 at a time. Beat in remaining 3 cups flour, 1/2 cup at a time. Transfer dough (it will be sticky) to a lightly floured surface, and knead until smooth, about 5 minutes. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down dough, knead a few times, and let rest 10 minutes. Roll out into a 14-by-22-inch rectangle on a lightly floured surface.
• Filling: Mix together brown sugar, raisins, and chocolate. Brush butter on dough, and sprinkle filling on top, leaving a 1-inch border.
• Starting from a long side, roll up dough; cut crosswise into 12 slices. Place 6 slices flush against the side of a buttered 10-inch tube pan. Place remaining 6 slices, cut sides together, around tube of pan. Cover, and let rise until doubled, about 1 hour 30 minutes.
• Preheat oven to 350 degrees. Bake cake until golden and a toothpick inserted into the center of cake comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold, and let cool completely on rack, about 1 hour. Dust with confectioners' sugar before serving.

CHOCOLATE APRICOT KUGELHUPF

Steps:

• For sponge:
• Boil apricot nectar in heavy medium saucepan over high heat until reduced to 1 cup, about 5 minutes. Pour reduced nectar into large bowl. Cool to 120°F. to 125°F. Whisk in flour, sugar, milk powder and yeast. Cover tightly with plastic wrap and let rise in warm draft-free area until double in volume, about 30 minutes.
• Meanwhile, prepare dough:
• Generously butter 12-cup kugelhupf pan. Using electric mixer, cream butter with sugar in large bowl until fluffy. Beat in eggs and egg yolks 1 at a time. Beat in apricot brandy, salt, vanilla and ginger. Combine yeast and 2 tablespoons hot water in small bowl and stir until yeast dissolves. Mix yeast mixture and sponge into butter mixture. Gradually mix in 3 cups flour. Combine chocolate, apricots, brown sugar and cinnamon in medium bowl. Mix into dough.
• Spoon dough into prepared pan. Cover tightly with plastic wrap and clean kitchen towel. Let stand in warm draft-free area until dough rises just to top of pan, about 3 hours.
• Position rack in center of oven and preheat to 350°F. Bake kugelhupf until deep brown and cracking on top and tester inserted in center comes out clean, about 48 minutes. Cool on rack 20 minutes. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Return to pan, cover tightly and store at room temperature.)
• For whipped cream:
• Stir chocolate and 2 tablespoons cream in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Cool. Beat remaining 2 cups cream and sugar in large bowl until soft peaks form. Add brandy and continue beating until stiff peaks form. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. Transfer to serving bowl; chill. (Can be prepared 8 hours ahead.)
• Place kugelhupf on platter. Lightly sift powdered sugar over. Cut into wedges. Serve, passing whipped cream separately if desired.