Name: Chocolate Chip Kugelhopf
Cook time: 35 min
Total time: 1 h 50 min
Yield: 1 9½-inch (24 cm) kugelhopf
Ingredients: 2½ cups all-purpose flour (2½ cups); ½ package active dry yeast (or 1/2 cube (25 g) fresh yeast, crumbled); 1 cup warm milk (240 ml); ½ cup sugar (100 g); 1 medium egg; 1 egg yolk (from a medium egg); 1 tsp vanilla extract; 3½ tbsp butter, softened (cut into cubes); 3½ oz chocolate chips; 1½ tbsp butter, softened; a little flour

How I make it

Butter a 9½-inch (24 cm) kugelhopf pan, dust lightly with flour, tap out the excess and put the pan in the freezer.
In a stand mixer bowl fitted with the dough hook, combine the flour, yeast, milk, sugar, egg, yolk and vanilla and mix on low for about 2 minutes, until even.
Add the butter cubes one at a time, until each is absorbed.
Mix for 7 more minutes on medium-low, until the dough is soft and sticky.
Add the chocolate chips and mix for about 30 seconds, just until evenly spread.
Pour the dough into the cold greased pan and level it well, so it is the same height all around.
Cover with a damp towel or plastic wrap and let rise for about 1¼ hours, until doubled.
Preheat the oven to 350°F (180°C) and bake for 30-35 minutes, until golden.

Chocolate Chip Kugelhopf Draft

What you need

Dough

For the pan

How I make it