Chocolate kuglof

by Ed Halmagyi


  • ¾ cup milk
  • 1 sachet (7g) dried yeast
  • 3 cups (450g) bakers flour
  • 3 eggs
  • 1 tsp natural vanilla extract
  • ½ cup (110g) caster sugar
  • ½ tsp fine salt
  • 200g unsalted butter, softened
  • ¼ cup cocoa powder
  • 2 Tbsp Grand Marnier
  • ½ cup cinnamon sugar
  • 100g dark chocolate, chopped


1 Preheat oven to 190°C. Warm ¼ cup of milk to blood temperature, then whisk in the yeast and ¼ cup flour. Set aside for 10 minutes, until foamy. Whisk the remaining milk, eggs and vanilla together.
2 Place the remaining flour, 75g sugar and slat in the bowl of an electric mixer and mix on low speed with the hook attachment. Add the milk mixture in a steady stream and beat until just combined, Then add 125g butter 1 Tbsp at a time, until the dough becomes glossy. Increase to medium speed and beat for 10 minutes, until smooth.
3 Transfer the dough to an oiled bowl and cover with cling film. Set aside for 1½ hours, until doubled in size. Meanwhile melt the remaining butter and sugar, then stir in the cocoa and rand Marnier. Mix until smooth, then set aside to cool.
4 Knock back the dough, then roll out to a large rectangle 25cm x 75cm, about ½cm thick. Spread with the cocoa mixture, then sprinkle with the cinnamon sugar. Roll up, then coil into a well-buttered kuglof mould. Cover with cling film and set aside to rise for 1 hour.
5 Bake for 35-40 minutes until deep-golden and with a slightly hollow sound when tapped. Cool in the mould for 15 minutes, then invert onto a wire rack and remove from the mould to finish cooling. Cool before slicing.