Raisin Chocolate Kugelhopf

Ingredients

 * 1 cup whole milk
 * ¼ lb unsalted butter
 * ½ cup granulated sugar
 * 2 teaspoons vanilla
 * ½ teaspoon salt
 * 4½ cups unbleached all purpose flour
 * 1 (2.5 teaspoons) package active dry yeast
 * 3 large eggs
 * ¼ cup brown sugar
 * 1 cup golden raisins
 * 6 ounces bittersweet chocolate, chopped fine
 * 2 tablespoons unsalted butter, melted
 * powdered sugar, for sprinkling as a garnish

Directions

 * 1) In a medium saucepot scald the whole milk and remove from heat.
 * 2) Stir in sugar, butter, salt, and vanilla.
 * 3) Transfer to your large mixer bowl and let cool to lukewarm.
 * 4) Using paddle attachment, low speed add 1½ cups of the flour with the yeast.
 * 5) Stir in the eggs.
 * 6) Then stir in the remaining flour ½ cup at a time.
 * 7) Beat on medium speed until dough starts to come away from sides of bowl.
 * 8) Remove the dough from bowl to a floured surface.
 * 9) Knead briefly until smooth.
 * 10) Grease a clean large bowl, with soft butter, and place dough into bowl to rise until doubled covered loosely with a clean cloth.
 * 11) While dough is rising, prepare the filling.
 * 12) Place brown sugar, raisins grated chocolate well and set aside.
 * 13) Grease a 10 inch tube pan well, set aside.
 * 14) When the dough has doubled, punch down, knead a few times, let rest 10 minutes.
 * 15) Roll out into a rectangle about 14 x 24 inches.
 * 16) Spread the melted 2 tbsp butter onto the rolled out dough.
 * 17) Sprinkle the filling on top of the butter, leaving about an inch around edges to seal.
 * 18) Roll up starting at long side.
 * 19) Cut into 12 equal slices.
 * 20) Place six slices on the out side of pan as lining the sides.
 * 21) Place the last rolls (with cut sides together) in the centre of pan.
 * 22) Cover loosely and let rise until dough reaches top of pan about another hour.
 * 23) Preheat the oven to 350°F, bake 45 minutes to 55 minutes — tester into cake should come away clean
 * 24) Remove from oven and turn out of the pan onto a wire rack.
 * 25) Let cool completely.
 * 26) Serve with a light dusting of confectioners' sugar.
 * 27) Or wrap well in saran wrap and then foil and can be frozen for 4 months.