Chocolate Apricot Kugelhupf

Recipe Ingredients

		Sponge
1 1/2 cups	355ml	Apricot nectar
1 1/2 cups	93g / 3.3oz	Sifted all-purpose flour
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	59ml	Nonfat dry milk powder
1		Fast-rising dry yeast
		Dough
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - room temperature
1 cup	198g / 7oz	Sugar
2 cups	396g / 13oz	Eggs (large)
3 cups	594g / 20oz	Egg yolks (large)
3 tablespoons	45ml	Apricot-flavored brandy
		= (or apricot nectar)
1 1/4 teaspoons	6.3ml	Salt
1 teaspoon	5ml	Vanilla extract
1/2 teaspoon	2.5ml	Ground ginger
1		Fast-rising dry yeast
2 tablespoons	30ml	Hot water - (120 to 125 degrees)
3 1/2 cups	218g / 7.7oz	Sifted all-purpose flour
12 oz	340g	Bittersweet (not unsweetened) chocolate - coarsely chopped
		= (or semisweet chocolate)
6 oz	170g	Moist dried apricots - quartered
2 tablespoons	30ml	Golden brown sugar - (firmly packed)
1 1/2 teaspoons	7.5ml	Ground cinnamon
		Powdered sugar
		Whipped Cream
2 oz	56g	Bittersweet (not unsweetened) chocolate - chopped
		= (or semisweet chocolate)
2 cups	474ml	Whipping cream - plus
2 tablespoons	30ml	Whipping cream
2 tablespoons	30ml	Sugar
3 tablespoons	45ml	Apricot-flavored brandy
		= (or apricot nectar)

Recipe Instructions

For Sponge: Boil apricot nectar in heavy medium saucepan over high heat until reduced to 1 cup, about 5 minutes. Pour reduced nectar into large bowl. Cool to 120 to 125 degrees. Whisk in flour, sugar, milk powder and yeast. Cover tightly with plastic wrap and let rise in warm draft-free area until double in volume, about 30 minutes.

Meanwhile, prepare Dough: Generously butter 12-cup kugelhupf pan. Using electric mixer, cream butter with sugar in large bowl until fluffy. Beat in eggs and egg yolks, 1 at a time. Beat in apricot brandy, salt, vanilla and ginger.

Combine yeast and 2 tablespoons hot water in small bowl and stir until yeast dissolves. Mix yeast mixture and sponge into butter mixture. Gradually mix in 3 cups flour. Combine chocolate, apricots, brown sugar and cinnamon in medium bowl. Mix into dough.

Spoon dough into prepared pan. Cover tightly with plastic wrap and clean kitchen towel. Let stand in warm draft-free area until dough rises just to top of pan, about 3 hours.

Position rack in center of oven and preheat to 350 degrees. Bake kugelhupf until deep brown and cracking on top and tester inserted in center comes out clean, about 48 minutes. Cool on rack 20 minutes. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Return to pan, cover tightly and store at room temperature.)

For Whipped Cream: Stir chocolate and 2 tablespoons cream in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Cool.

Beat remaining 2 cups cream and sugar in large bowl until soft peaks form. Add brandy and continue beating until stiff peaks form. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. Transfer to serving bowl; chill. (Can be prepared 8 hours ahead.)

Place kugelhupf on platter. Lightly sift powdered sugar over. Cut into wedges. Serve, passing whipped cream separately if desired.

This recipe yields 12 servings.

Source:
Bon Appetit, February 1991

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