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Chocolate Kouglof
Tested by Imperial Sugar
Chef Eddy Recipe
Chocolate Kouglof
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This lightly sweet brioche is lightly sweetened bread that originates from Alsace, France (where it is also known by its German name kugelhopf). It can be baked in an 8- or 9-cup crown-shaped mold, a fluted ring mold, or a tube or Bundt pan. While the cake is best on the same day it is baked, leftovers are delicious toasted. Serve with your favorite jam or hazelnut spread.

Prep time
0:60
Bake/Cook time
0:55
Plan for

2+ hours proofing

Yield
10-12 servings
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