Chocolate-Hazelnut Kuglof

Sastojci

• All-purpose flour450g
• Granulated sugar130g
• Unsalted butter, softened180g
• Milk, lukewarm180ml
• Eggs3
• Active dry yeast7g
• Unsweetened cocoa powder40g
• Chopped hazelnuts100g
• Salt1/2 tsp
• Chocolate glaze (optional)100g

Koraci

1. 1

   Activate yeast in lukewarm milk with a pinch of sugar. Let it bloom for 10 minutes.

2. 2

   In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

3. 3

   Beat in eggs one at a time, mixing well after each addition.

4. 4

   Add the bloomed yeast mixture to the butter mixture and stir to combine.

5. 5

   In a separate bowl, whisk together flour, cocoa powder, and salt.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.

7. 7

   Knead in the chopped hazelnuts.

8. 8

   Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

9. 9

   Grease and flour a kuglof mold thoroughly.

10. 10

    Punch down the risen dough and shape it to fit into the prepared kuglof mold.

11. 11

    Cover the mold and let the dough rise again for about 30-45 minutes.

12. 12

    Preheat oven to 180°C (350°F).

13. 13

    Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.

14. 14

    Let the kuglof cool in the mold for 10 minutes before inverting it onto a wire rack to cool completely.

15. 15

    If desired, prepare a chocolate glaze and drizzle over the cooled kuglof.