Any ovenproof vessel will work for Hungarian bundt bread, for this one, I chose a large size tube pan. Slightly reorganized, but the recipe is essentially the same as my previous Bundt bread. This one is slightly sweeter, in part to accommodate the additional unsweetened cocoa and also to make it sweet enough as not having to sprinkle icing sugar on every slice, because it looks so good.
Plain Dough:
2 Tbsp butter
4 Tbsp sugar
1/2 tsp salt
3 egg yolks
1-1/2 tsp instant dry yeast
1/2 cup milk, lukewarm
2 cups flour
Cocoa Dough:
2 Tbsp butter
5 Tbsp sugar
1/2 tsp salt
3 egg yolks
1-1/2 tsp instant dry yeast
1/2 cup + 2 Tbsp milk, lukewarm
2 cups flour
3 Tbsp cocoa
also cooking spray
1/2 cup fine breadcrumbs
• To make the plain dough, place the butter the sugar and the salt in a large mixing bowl and beat it until very fluffy.
• One by one beat in the egg yolks.
• Add the instant dry yeast and the lukewarm milk.
• Add the flour with the 1/2 cup sweep method and stir to combine.
• Transfer to a board and kneed for 4 minutes.
• Shape the plain dough into a ball and set it aside.
• To make the cocoa dough, place the butter the sugar and the salt in the mixing bowl and beat it until very fluffy.
• One by one beat in the egg yolks.
• Add the instant dry yeast and the lukewarm milk.
• Add the flour and stir to combine.
• Transfer to a board and kneed for 4 minutes.
• Shape the cocoa dough into a ball and set aside.
• Generously spray a Bundt pan with cooking spray.
• Pour in the fine breadcrumbs and swirl it around the pan, coating all the sides, including the center tube.
• Now, roll out the plain dough into a thin rectangle and set it aside.
• Next, roll out the cocoa dough the same size.
• Place the cocoa rectangle on top of the plain rectangle.
• With the plain rectangle on the bottom and the cocoa rectangle on the top, press on the rolling pin and roll the two layers together.
• Starting at the bottom, roll up the two layers in jelly roll fashion.
• Place the rolled up dough into the prepared Bundt pan.]
• Let the dough rise until it tripled or quadrupled in size.
• Preheat the oven to 325F and bake the Bundt bread for anywhere from 45 minutes up to an hour. The type of pan will determine the Bundt bread’s baking time. Halfway through cover the top with aluminum foil as not to burn. If the bottom is not the same golden brown color as the top, the Bundt bread is probably underdone.
• Remove from the oven and let it cool a little before slicing.
• Sprinkle with icing sugar.
2 Tbsp butter
4 Tbsp sugar
1/2 tsp salt
3 egg yolks
1-1/2 tsp instant dry yeast
1/2 cup milk, lukewarm
2 cups flour
Cocoa Dough:
2 Tbsp butter
5 Tbsp sugar
1/2 tsp salt
3 egg yolks
1-1/2 tsp instant dry yeast
1/2 cup + 2 Tbsp milk, lukewarm
2 cups flour
3 Tbsp cocoa
also cooking spray
1/2 cup fine breadcrumbs
• To make the plain dough, place the butter the sugar and the salt in a large mixing bowl and beat it until very fluffy.
• One by one beat in the egg yolks.
• Add the instant dry yeast and the lukewarm milk.
• Add the flour with the 1/2 cup sweep method and stir to combine.
• Transfer to a board and kneed for 4 minutes.
• Shape the plain dough into a ball and set it aside.
• To make the cocoa dough, place the butter the sugar and the salt in the mixing bowl and beat it until very fluffy.
• One by one beat in the egg yolks.
• Add the instant dry yeast and the lukewarm milk.
• Add the flour and stir to combine.
• Transfer to a board and kneed for 4 minutes.
• Shape the cocoa dough into a ball and set aside.
• Generously spray a Bundt pan with cooking spray.
• Pour in the fine breadcrumbs and swirl it around the pan, coating all the sides, including the center tube.
• Now, roll out the plain dough into a thin rectangle and set it aside.
• Next, roll out the cocoa dough the same size.
• Place the cocoa rectangle on top of the plain rectangle.
• With the plain rectangle on the bottom and the cocoa rectangle on the top, press on the rolling pin and roll the two layers together.
• Starting at the bottom, roll up the two layers in jelly roll fashion.
• Place the rolled up dough into the prepared Bundt pan.]
• Let the dough rise until it tripled or quadrupled in size.
• Preheat the oven to 325F and bake the Bundt bread for anywhere from 45 minutes up to an hour. The type of pan will determine the Bundt bread’s baking time. Halfway through cover the top with aluminum foil as not to burn. If the bottom is not the same golden brown color as the top, the Bundt bread is probably underdone.
• Remove from the oven and let it cool a little before slicing.
• Sprinkle with icing sugar.
