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Chocolate Kugelhupf Recipe

This Chocolate Kugelhuph recipe could be considered a dessert bread. Made with a food processor if you desire, its a fast and easy sweet bread, but rich and sweet enough to serve after the meal.

Trivia: Well folks, I am stumped as to the meaning of Kugelhupf. According to Wikipedia,the word may be Gugelhupf, a sweet yeast bread or cake that goes by various names in different European countries. Whatever the origin, this sweet bread is an excellent choice.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Tip #2: If you are in the market for a new food processor, theCuisinart Prep Plus Food Processor is good for almost any need.

Tip #3: You can raise your dough in your microwave oven. This requires a degree of experimentation since all machines have different power levels. I do not use this method so cannot offer advice.

Bread Machine Recipe for Chocolate Kugelhupf

This recipe serves about eight.


3/4 cup milk, lukewarm
1 teaspoon of sugar
3 1/2 teaspoons of instant dry yeast
4 3/4 cup of bread flour
1/2 cup brown sugar
2 eggs, large
1 egg yolks, large
1/2 cup unsalted butter, softened
2 teaspoons of vanilla extract
1 1/2 teaspoons of salt
2 teaspoons of orange peel, grated well
8 ounces of semisweet chocolate, chopped well
3/4 cup dried cherries OR dried cranberries
1 1/4 cup of pecans, coarsely chopped
1/2 teaspoon ground cinnamon
2 tablespoons of icing sugar, also known as confectioner's sugar


Mix together the milk, 1 teaspoon of sugar, yeast, and one cup of the flour. If you don't have a food processor, do this mixing by hand or with an electric mixer. If you have a food processor, use the steel blade and process this sponge for ten seconds.

Cover the sponge and let set in a warm place until light and puffy. Check it after about thirty minutes.

Add the rest of the bread flour, brown sugar, eggs, egg yolks, butter, vanilla, salt and grated orange peel. Process for thirty seconds or longer or until the dough starts to form a soft and slightly sticky ball.

Turn this dough out onto a floured surface and form it into a ball. Punch a hole similar to a donut hole in the center. Remove the steel blade from the processor bowl. Place the dough back into the processor bowl.

Cover, and allow to rise until doubled in bulk. This may take an hour or up to two hours, depending on the warmth of your home.

Using a separate bowl, mix together the pecans, chocolate, cherries (or cranberries) and cinnamon.

Grease a tube pan or a bundt pan.

Turn the risen dough out onto your floured surface and punch it down. Roll it into a twelve inch circle. Distribute half of the chocolate mixture over the surface. Press it down with your hand.

Fold the outside edge inward to the middle of the circle. This forms another, small circle roughly half the size of the first. Press the seams together. Turn the circle upside down.

Using a rolling pin, roll the dough back out to a 12 inch circle. Spread the rest of the chocolate mixture over the surface. Press it down as before and fold inward as before.

Poke a hole in the middle and place the dough in your tube pan or bundt pan. Cover and set aside to raise again. Rise the dough until it is once again double in bulk.

Preheat the oven to 375°F. Place the pan on the middle rack of the oven and cook until it is dark brown on top. This takes about fifty minutes.

Remove your chocolate kugelhupf from the oven. Loosen the sides with a sharp knife and turn out onto a rack to cool. Sprinkle the top with icing sugar.

This dessert bread is wonderful, especially if you serve it with Chocolate Butter. This is how you can make chocolate butter:

Chocolate Butter

1/2 cup butter, unsalted and softened
1/2 teaspoon of vanilla extract
1/3 cup of confectioners sugar (aka icing sugar)
2 tablespoons Dutch process cocoa powder, unsweetened.

Mix all ingredients together to make chocolate butter and whip well. If you have a food processor, use the steel blade and process for about sixty seconds.

Chocolate Kugelhupf is a super sweet bread for dessert or tea. Try it for Easter, or Valentine's Day, or for any occasion that would be better with chocolate!

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