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Chocolate Yeast Kugelhopf

Monday Morning Cooking Club Recipe Video Series: Number Five

A gorgeous golden cake with a slightly crusty sugary top and a soft slightly bready inside swirled with gooey chocolate. Perfect for afternoon tea, even better served warm for breakfast.

It’s too good to believe – just a matter of getting your ingredients ready and following the recipe (with the help of our video) step by step. You will be so delighted with the result! From the kitchen of Shereen Aaron.

Chocolate Yeast Kugelhopf
Servings Prep Time Cook Time Passive Time
12serves 40minutes 40minutes 3hours
Servings Prep Time
12serves 40minutes
Cook Time Passive Time
40minutes 3hours
Servings: serves
Servings: serves
  1. You will need a large angel (chiffon) cake tin with a removable base. Carefully line the side, base and funnel with baking paper.
  2. Gently warm ¼ cup of the milk. Sprinkle with the yeast and 1 teaspoon of the sugar. Allow to stand for 5 minutes to allow it to froth. Add 3 teaspoons of the flour and stir. Allow to stand for 15 - 20 minutes or until frothy and thick.
  3. Mix the remaining flour and sugar together with the salt in the bowl of an electric mixer. Warm the remaining milk and melt the butter. Beat the eggs with the vanilla. Add these and the yeast mixture to the flour mixture and knead with the dough hook for 10 minutes. You may need to add extra flour but do so a spoon at time, kneading after each addition. You will have a very sticky dough that just comes away from the side of the bowl.
  4. Put the dough into an oiled bowl, cover with plastic wrap and a tea towel. Put the bowl in a warm place and allow it to rise until doubled in size. This will take at least 2 hours.
  5. Once the dough has risen, make the filling. Place the filling ingredients in a large heatproof bowl over a saucepan of simmering water (or use a double boiler) and melt, stirring until smooth.
  6. Cut the dough in half. Roll out to a large rectangle (30 x 45 cm) and carefully spread half the filling mixture on the surface from edge to edge. Roll up the dough to make a large snake and place it into your prepared tin, curling around the funnel, seam side up. Repeat with the other half of the dough. Place it on top of the first roll, seam side down.
  7. Cover with plastic wrap and a tea towel and allow to rise in a warm place until at least doubled in size, about 1 hour. It will rise almost to the edge of the tin. Brush gently with the egg wash and sprinkle with the extra sugar.
  8. Preheat the oven to 170°C.
  9. Bake the kugelhopf for 40 minutes, or until well risen and golden brown on top. If not eating immediately, allow to cool out of the tin but with the baking paper still attached. Best eaten on the day of baking or reheated the next day. Freezes well for up to 3 months.
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Have you seen our other recipe videos? Chicken Soup and Matzo BallsMiddle Eastern Crunch Salad, Clay Pot Snapper and Frozen Lemon Meringue .

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13 Responses to Chocolate Yeast Kugelhopf

  1. Katie March 9, 2015 at 2:09 am #

    I visited Wellington Cake shop in Bondi and I am now hooked on this cake. I thought this recipe resembled the Wellington version closest. This recipe delivers a much cakier dough, but the ganache is almost spot on (I’m going to add a little cream next time to smooth it out). The Cake was a little dry. Next attempt I’m going to try layering in cold butter (a little more than what’s called for) to try to get a flakier, moister cake. It might be an epic fail presentation wise, but it will still be delicious.

    • Sonya Gorney March 12, 2015 at 6:07 am #

      Hi Katie
      My family and I became hooked on the Wellington Street chocolate yeast kugelhopf over 30 years ago. I have been told by the shop that their recipe has no dairy products so it can be eaten with a meat dish on a Friday night. The owners are Hungarian Jews. The recipe also has no eggs. The Feast Goes On by the Monday Morning Cooking Club has two kugelhopf recipes both with eggs and milk.This gives a cakier dough. I make a chocolate babke that won me The Jewish Cake Bake off award for 2012.It uses no dairy or eggs. I can make a chocolate kugelhopf from this recipe. It is delicious but the Wellington Street signature cake is still flakier. I describe their cake as a cross between a babke and a croissant. I am always asked to bring my chocolate kugelhopf to parties. The ultimate complement came from a friend who said he liked my version than the cardboard version I was trying to prefect.

      • Chaz November 2, 2016 at 4:49 pm #

        Hi Sonya, would you mind sharing your version of the recipe or the babka recipe? If not, suggestion on how I can make variation to the recipe here to achieve a less cakey result.
        I love chocolate Kugelhopf and here in Melbourne, we get them from the Monarch cake shop in Acland St, St Kilda.
        I’m hooked and would love to try making one.

      • Bela July 20, 2019 at 4:48 pm #

        Hi Sonja, I am very interested in making a chocolate kuglof with no dairy or eggs. The two reasons are because my daughter is vegan and although I live in Tasmania I never miss a chance to visit the Wellington Cake shop when visiting my family in Sydney. It would be fantastic to get a few clues from you about how to make the egg and dairy free award winning babke you talked about. Anyway, I found this discussion interesting and will search a bit more myself.

  2. Cynthia October 12, 2015 at 8:10 am #

    I made the kugelhopf yesterday and it came out more than amazing! It reminded me of the cakes my grandma(who is Hongarian) used to make when I was a child. I reduced the sugar amount by 20% and used 60% dark chocolate. It was still sweet and delicious. Can’t stop eating it now. Thank you for sharing this recipe and looking forward to trying out more of them.

  3. Robert December 24, 2015 at 12:05 pm #

    I made the Kugelhopf last week and it turned out perfectly. I am not an experienced home baker, but this was so easy to make – seeing the dough rise high out of the pan after two hours already was a feast for your eyes. I used the Lighthouse bread and pizza flour, and used a blend of 200g x 70% and 100g x 40% chocolate. As I had a Bundt pan I buttered and dusted it with caster sugar. In preparing the chocolate filling, it seemed a bit gritty at first (not sure how much the sugar needed to dissolve into it) but once it was baked, the filling was smooth and tasty. The cake texture was perfectly light (a cross between a brioche and a panettone) with a perfect crusty top, and it looked as sensational as it tasted. I did a 50 km two stops round trip to share a still warm Kugelhopf with family and it was a hit all round.

    So impressed that I bought three copies of your first book as gifts (well two as gifts). I will print the recipe for the Kugelhopf and include it inside the front cover.

    Of course Leslie from Wellington still rules supreme having made our wedding cake 25 years ago and nothing can ever match the magic he created for us back then.

    But the passion I see from your group in keeping this and other wonderful recipes fresh in our minds is wonderful. I am Australian born from Hungarian parents and have seen the fire dwindle from what it was 30 years ago, so I thank you now for fanning the flames. Well done!

    • Lisa Goldberg February 26, 2016 at 10:58 pm #

      Robert – what a wonderful message from you! Apologies for taking so long to respond. Your message has made us all very happy…yes, we agree the Wellington kugelhopf is one of a kind! How wonderful that you had such great success with yours. Being of Hungarian stock, I wonder if you have tried the poppyseed and walnut beigli from our first book? They are truly magnificent! And next for you is the zserbo torte….and then in our third book we will have a fladen, layered pastry with poppyseed, walnut and apple. Hungarian masterpieces! Please do keep in touch and continue to share what you are cooking. We will post your comment on Facebook in the mean time – thanks for taking the time to let us know. Cheers, Lisa

      • Robert Gertner June 5, 2016 at 2:03 pm #

        Thanks Lisa – I have grown up with beigli and have now been making them in recent years – everyone wants the walnut but I love the poppyseed. I’ve made zserbo once and even tried making flodni (fladen). It looked magnificent but the middle pastry layers did not cook through and so I was too afraid to serve it. I will try it again but will prebake the middle layers. Certainly I will look at the recipe in your upcoming book. My mother recently gave me two 720g jars of sour cherries and to my delight your book had a recipe which called for 720g of sour cherries – so I made the Cherry, Almond and Chocolate Cake and it was absolutely delicious, moist yet still something fulsome to bite into – my compliments to Agi Adler! … so we turned a few pages in the book and my wife Andrea has twice prepared the Mediterranean Fish Stew with Couscous – another keeper and compliments to Barbara Cohen. I admire what you are all doing chronicling favourite recipes from families to be passed on to the next generation – I am also slowly piecing together a few of my mother’s recipes as well – a very satisfying task. I wish you all continued success – looks like you are really having fun! Best wishes Bob.

  4. Asher April 27, 2016 at 3:26 pm #

    Hi, can you please advise if the dough can be freezed after adding the filling (after step 7) and defrosted before baking? Thank you

    • Lisa Goldberg April 27, 2016 at 6:36 pm #

      hi Asher,
      None of us have actually done it for this recipe but we don’t see why not. We fill and freeze cinnamon buns and both have similar concepts. The only risk is that it will over-rise in the freezer before it has time to freeze. Perhaps you should skip the second rise and put it in the freezer as soon as you have got it in the tin. Defrost and bring to room temperature before baking (it will take a few hours) and then allow it to rise for a further 30 minutes before baking (if it doesn’t look like it has risen enough). Happy baking, and please let us know how it goes.

  5. Rose March 9, 2017 at 11:37 am #

    I have been trying to find out where the origins of this cake are from. I have a recipe I stole from a friend’s hand written collection that just read kugelhopf but it isn’t like the cake kugelhopfs I had eaten in shops it is so much better I’ve been wanting to know the recipes origins so thank you for sharing!
    The version I have made has ground hazelnuts in it.
    Was this made in other countries or is it just Hungarian traditionally?

  6. Peter Stark October 16, 2017 at 11:40 pm #

    My mother, Sara Stark (nee Weber) made the best kugloff in the world. I’ve never seen it replicated. It had a very light dough interior with the chocolate being a mixture of cocoa, cinnamon, and crystal sugar. When the kugloff had baked, the chocolate would be thick and carmelized around the bottom of the slice. Higher, there would be chocolate, too, but surrounded by the lightest of pastry (something like a croissant pastry). If anyone has succeeded in making a kugloff like this, please let me know. Thank you.


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