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Dessert

Raisin Chocolate Kugelhopf

A yeasted cake with raisins and chocolate, baked in a tube pan.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raisin Chocolate Kugelhopf

Oven350°F
Time45 to 55 minutes

Ingredients

Directions

Make the dough

  1. In a medium saucepot, scald the whole milk and remove from heat.

  2. Stir in sugar, butter, salt, and vanilla.

  3. Transfer to a large mixer bowl and let cool to lukewarm.

  4. Using a paddle attachment on low speed, add 1 ½ cups of the flour with the yeast.

  5. Stir in the eggs.

  6. Then stir in the remaining flour ½ cup at a time.

  7. Beat on medium speed until the dough starts to come away from the sides of the bowl.

  8. Remove the dough from the bowl to a floured surface and knead briefly until smooth.

  9. Grease a clean large bowl with soft butter, place the dough into the bowl, cover loosely with a clean cloth, and let rise until doubled.

Fill and shape

  1. While the dough is rising, prepare the filling: place brown sugar, raisins, and grated chocolate in a bowl and set aside.

  2. Grease a 10‑inch tube pan well and set aside.

  3. When the dough has doubled, punch it down, knead a few times, and let rest 10 minutes.

  4. Roll the dough out into a rectangle about 14 × 24 inches.

  5. Spread the melted 2 Tbsp of butter over the rolled dough.

  6. Sprinkle the filling on top of the butter, leaving about an inch around the edges to seal.

  7. Roll up starting at the long side.

  8. Cut into 12 equal slices.

  9. Place six slices on the outside of the pan to line the sides.

  10. Place the remaining rolls (cut sides together) in the center of the pan.

  11. Cover loosely and let rise until the dough reaches the top of the pan, about another hour.

Bake and serve

  1. Preheat the oven to 350 °F. Bake 45 to 55 minutes; test the cake; it should come away clean. Remove from the oven and turn the cake out of the pan onto a wire rack.

  2. Let the cake cool completely.

  3. Serve with a light dusting of confectioners sugar.

  4. Or wrap well in plastic wrap, then foil, and it can be frozen for up to 4 months.

Nutrition, whole recipe (rough)

1062Calories
29 gProtein
35 gFat
154 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Add structure and richness to the enriched dough, helping it hold its shape.
All purpose unbleached flour
Forms the gluten network that gives the dough its structure and chew.
Active dry yeast
Produces gas that makes the dough rise and become light.
Unsalted butter
Adds fat that tenderizes the crumb and enriches the flavor.
Bittersweet chocolate
Melts into the filling, adding rich flavor and a bittersweet contrast to the sweet dough.
Golden raisins
Add moisture and chewy sweetness within the filling.

The step that matters

Let the dough rise until doubled and then until it reaches the top of the pan. Yeast needs enough time to build gas and stretch the gluten; under-proofing leaves a dense cake, while over-proofing can collapse or coarsen the crumb during baking.

Swap the raisin

How well each one fits the dish's main ingredients (milk, butter, sugar, vanilla, flour, egg, chocolate):

  1. Coconutfits about as well
  2. Figfits about as well
  3. Raisinthe original
  4. Blueberryfits about as well

Fit is the average pairing score against milk, butter, sugar, vanilla, flour, egg, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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