Chocolate almond swirl kugelhopf from The Bread Bible by Rose Levy Beranbaum

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • almond paste
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Notes about this recipe

  • dbuhler on August 04, 2023

    This was very delicious!! I used 60 grams of homemade almond paste and I used the dry milk substitution using KA's special bakers dry milk. I also did the 1 hour counter rest for the sponge and then put it in the fridge. I definitely overbaked it as the internal temp was closer to 200 degrees F rather than the target temp of 180 degrees F. It also split on the sides which means that I either over proofed it or rolled it too tight (or both)! Evan though I overbaked it, it was still soft and fluffy on the inside and so yummy! I am definitely going to try this again! We ate half and then I froze the other half. The thawed bread/cake wasn't as good as fresh, so I cut it up and used it in a bread pudding!

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