And yesterday .... as there was nothing left to eat, i decided to do more baking. This is also a favourite at my house but .... i don't make often cos it's a bit messy (actually not as messy as those pizza rolls). but decided to make anyway cos it's been a very long time since i made it. In europe it's calle kugeloaf - not sure abt the spelling. we can buy this n other cakes from "european" cake shops but everything is very expensive there. As u can see, obviouly i didn't grease my tin very well as it stuck a little bit. don't look as nice but taste ..... very nice.
The fun part about this cake is ... when u r eating, u can peel the layers n eat one by one .......!!!!
CHOCOLATE SWIRL BREAD (KUGELOAF)
2 Tsp dried yeast
1/4 cup sugar
2 1/2 cups pl flour
3/4 cup warm water (1/2 boiling n 1/2 cold)
2 tbsp milk powder (i don't have so i used 1/2 cup water n 1/4 cup regular milk but probably can skip)
1/2 tsp salt
30gm butter - melted
1 egg - lightly beaten
icing sugar to dust
CHOCOLATE FILLING
1/2 cup icing sugar micture
1/2 cup cocoa
100 gm dark chocolate - grated
1/3 cup warm water - approximately
1. Grease 21 cm pan
2. Combine yeast, sugar, 1 tsp of the flour, milk powder n salt n water in a bowl, stand in warm place for 10 minutes or until mixture is frothy.
3. Then add the rest of the dry ingredient (all sifted) melted butter n egg into bowl. mix to a soft dough n knead on floured surface for 5 minutes or until smooth n elastic. (i guess u can do all this in a bread maker)
4. place in greased bowl n put in warm place n let rise for abt 1 hr or untol doubled.
5. knead on floured surface until smooth, stand 5 minutes. roll 1/3 of dough to a 21 x 36 cm rectangle (or size to fit bottom of your pan). Spread 1/3 of cho mix over dough, leaving 2cm border on long side, furthest away from u. brush border with beaten egg (so it'll stick but i think this is not really necessary).
6. Roll dough tightly from closest long side then put into bottom of the pan (so it formed a ring).
7. Do same with remaining dough and put on top of the smaller ring (seam side down).
8. Cover and let rise for abt 40 min or until doubled in size.
9. bake in moderate oven (175 C) for abt 45 minutes (i found it took much less time than this) until cooked through.
10. stand for 5 minutes, turn onto wire rack and dust with icing sugar.
11. ENJOY!!!!!!!
Chocolate filling: Combine grated chocolate, sifted icing sugar n cocoa, stir in enough water to make smooth, thick spreadable paste.
