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Raisin And Cocoa Kugloff


4 cups all-purpose flour
1/2 cup powdered sugar
2 teaspoons vanilla extract
2 teaspoon yeast
3 tablespoons unsalted butter, melted
1 egg yolk
10 oz. warm milk
2 tablespoons cocoa powder
1 tablespoon raisins
pinch of salt


Butter and flour the bunt cake form. Remove the excess flour. In a large bowl mix flour, vanilla extract, lemon zest and pinch of salt. Mix yeast with warm milk in a small bowl and set aside for 5 minutes. Add in yeast mixture, melted butter, egg yolk and sugar to flour mixture stir until dough is formed. Knead with your hands for 19 minutes. Move the dough on floured work area.

Form a ball, cut in two equal pieces. Form a well with your hand in one piece. Add cocoa into the well, knead until dough and cocoa blends and dough becomes brown. In a second dough piece add raisins and knead until well distributed.

Roll both dough pieces to salami shape, twist them together and place into greased cake form. Leave on room temperature for one hour. Preheat the oven to 375 degrees F. Insert the dough in and bake for 30 minutes. When done, move place on a large serving plate and remove cake form. Let it cool down and top with powdered sugar. 


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