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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
Bake/Cook time
Plan for

2+ hours proofing

10-12 servings
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