Advertisement
Recipe: Chocolate Yeast Kuchen
Advertisement:
Chocolate Yeast Kuchen
Makes 12 servings
The yeast dough:
1/2 pound butter (2 sticks)
1/2 cup milk
3 eggs
2 packages yeast (2 tablespoons)
1/4 cup warm water (105-115 degrees)
2 1/2 cups all-purpose flour
2 tablespoons sugar
Filling:
1 cup plus 2 tablespoons sugar, divided use
1/2 cup chopped pecans
1/2 cup semisweet chocolate morsels
1/4 cup raisins
1 teaspoon cinnamon
Preliminaries: Heat the oven to 350 degrees, shortly before you will bake
the cake. Generously grease a 12-cup bundt pan.
Prepare the ingredients: In a microwave-safe measuring bowl, combine milk
and butter, then microwave until completely melted. Set aside to cool.
Separate eggs; refrigerate the whites for use later in filling. Proof the
yeast by stirring in warm water; let stand until bubbly and completely
dissolved (2-5 minutes).
Make the dough: Add yolk to yeast mixture. In bowl of mixer with paddle
attachment, sift flour and sugar together. Make well in flour; pour in egg
mixture. Turn mixer on low; slowly add butter mixture. Increase speed only
slightly and continue to mix, scrap ing sides of bowl, until completely
blended and the creamy dough begins to pull away from the sides.
Let dough rise: Pull dough into a large ball and place in an oversize glass
or ceramic bowl. Sprinkle top with a half-teaspoon or so of flour, then
cover with tightly wrung-out damp towels (or plastic wrap). Refrigerate at
least three hours or overnight. It will rise to at least double its size and
then fall a little.
Knead the dough: Bring to room temperature. Punch down; knead slightly,
until dough is evenly textured and softened.
Roll out the dough: Divide dough in half and place on sheets of wax paper.
Pat into two large rectangles that together total about 10 by 12 inches
large enough, when placed in the prepared 12-cup Bundt pan, that the ends
will meet snugly.
Prepare filling ingredients: In a small glass bowl, combine nuts, chocolate,
raisins, cinnamon and 2 tablespoons sugar. Mix. In large bowl of mixer
fitted with whip attachment, beat egg whites on me dium until white and
foamy. Slowly pour in 1 cup sugar, a little at a time, keeping mixer on
medium until soft white peaks form when beater is lifted away. Do not
overmix.
Fill the cake: Spread beaten egg whites evenly on each rectangle, leaving
uncoated a half-inch on borders. Sprinkle some nut mixture over each half,
covering whites. Any sugar in bottom of bowl should be sprinkled over the
filling.
Roll, fill the pan: Roll dough from narrower side, enclosing filling like a
thick jelly roll spiral, lifting from opposite side for very last roll. Some
filling may ooze out; that's OK. Using the waxed paper to help lift,
carefully place each roll end to end into bundt pan, open seam down. Lift
paper, slowly releasing. Pinch together the open sides of each roll to form
a uniform round. (Again, some filling may seep out; that's fine.)
Bake the cake: Bake in preheated oven 45-55 minutes, until dough rises and
is golden brown.
Cool, unmold the cake: Let cool on a metal rack 15-20 minutes; using a
flexible spatula or long knife, loosen cake from sides while pan is warm.
(Egg white is especially sticky, so make sure those areas are released from
sides before inverting.) Using oven mitts, turn cake over onto serving
platter and let cool completely.
Presentation: Dust with powdered sugar, if desired, and serve. The cake is
most delicious served the same day. (It's also quite good when still
slightly warm.)
Makes 12 servings
The yeast dough:
1/2 pound butter (2 sticks)
1/2 cup milk
3 eggs
2 packages yeast (2 tablespoons)
1/4 cup warm water (105-115 degrees)
2 1/2 cups all-purpose flour
2 tablespoons sugar
Filling:
1 cup plus 2 tablespoons sugar, divided use
1/2 cup chopped pecans
1/2 cup semisweet chocolate morsels
1/4 cup raisins
1 teaspoon cinnamon
Preliminaries: Heat the oven to 350 degrees, shortly before you will bake
the cake. Generously grease a 12-cup bundt pan.
Prepare the ingredients: In a microwave-safe measuring bowl, combine milk
and butter, then microwave until completely melted. Set aside to cool.
Separate eggs; refrigerate the whites for use later in filling. Proof the
yeast by stirring in warm water; let stand until bubbly and completely
dissolved (2-5 minutes).
Make the dough: Add yolk to yeast mixture. In bowl of mixer with paddle
attachment, sift flour and sugar together. Make well in flour; pour in egg
mixture. Turn mixer on low; slowly add butter mixture. Increase speed only
slightly and continue to mix, scrap ing sides of bowl, until completely
blended and the creamy dough begins to pull away from the sides.
Let dough rise: Pull dough into a large ball and place in an oversize glass
or ceramic bowl. Sprinkle top with a half-teaspoon or so of flour, then
cover with tightly wrung-out damp towels (or plastic wrap). Refrigerate at
least three hours or overnight. It will rise to at least double its size and
then fall a little.
Knead the dough: Bring to room temperature. Punch down; knead slightly,
until dough is evenly textured and softened.
Roll out the dough: Divide dough in half and place on sheets of wax paper.
Pat into two large rectangles that together total about 10 by 12 inches
large enough, when placed in the prepared 12-cup Bundt pan, that the ends
will meet snugly.
Prepare filling ingredients: In a small glass bowl, combine nuts, chocolate,
raisins, cinnamon and 2 tablespoons sugar. Mix. In large bowl of mixer
fitted with whip attachment, beat egg whites on me dium until white and
foamy. Slowly pour in 1 cup sugar, a little at a time, keeping mixer on
medium until soft white peaks form when beater is lifted away. Do not
overmix.
Fill the cake: Spread beaten egg whites evenly on each rectangle, leaving
uncoated a half-inch on borders. Sprinkle some nut mixture over each half,
covering whites. Any sugar in bottom of bowl should be sprinkled over the
filling.
Roll, fill the pan: Roll dough from narrower side, enclosing filling like a
thick jelly roll spiral, lifting from opposite side for very last roll. Some
filling may ooze out; that's OK. Using the waxed paper to help lift,
carefully place each roll end to end into bundt pan, open seam down. Lift
paper, slowly releasing. Pinch together the open sides of each roll to form
a uniform round. (Again, some filling may seep out; that's fine.)
Bake the cake: Bake in preheated oven 45-55 minutes, until dough rises and
is golden brown.
Cool, unmold the cake: Let cool on a metal rack 15-20 minutes; using a
flexible spatula or long knife, loosen cake from sides while pan is warm.
(Egg white is especially sticky, so make sure those areas are released from
sides before inverting.) Using oven mitts, turn cake over onto serving
platter and let cool completely.
Presentation: Dust with powdered sugar, if desired, and serve. The cake is
most delicious served the same day. (It's also quite good when still
slightly warm.)
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Chocolate, Yeast, Kuchen
| Diabetic Cashew Triangles | Gooey Butterfinger Cake |
