The Road Home
German Chocolate Chip Yeast CakeIngredients:
- 4 - 4 1/2 cups all purpose flour
- 2/3 cup sugar (you can add 2-3 tbsp more if you like it a little sweeter)
- 3/4 cup milk
- 1/4 tsp salt
- 1 1/2 sticks butter
- 2 eggs
- 5 egg yolks
- 1 1/2 tsp vanilla
- 1 packet yeast (I think active dry, but I actually need to get back to you on that)
- 1/2 tsp anise seed
- 1 package of Ghirardelli bittersweet chocolate chips (or same amount of whatever kind you want)
- Stand Mixer
- Bundt Pan
- In the bowl of a stand mixer, whisk together 2 1/2 cups of the flour with all of the sugar, yeast and salt.
- Place the butter and milk together in a small saucepan and heat until the butter is just melted. The temperature should be about 130° F, or lukewarm to the touch, but if it's not, heat or cool accordingly.
- Add this to the bowl with the flour, and mix on low with the paddle attachment until just blended.
- Add the eggs, yolks, vanilla and anise to the mixing bowl, and blend with a paddle attachment on speed 4 for about 10 minutes, and then on speed 6 for about 30 seconds – 1 minute, until a soft dough has formed.
- Take off the paddle attachment and replace with a dough hook, and add 1 1/2 cups more flour. Blend on speed 2, until flour is incorporated, and a stiff dough has formed, about 5 minutes. Feel dough – it should be moist, but not too sticky, workable, but not too dry. If you need to, add up to 1/2 a cup more flour, a little at a time, until desired consistency is reached.
- Turn out the dough onto a floured surface, and kneed vigorously for 2-3 minutes, to make sure the texture is correct.
- Place the dough in a large oiled or buttered bowl, and place in a warm, moist area to rise, until doubled in size. Be patient – this could take anywhere from 1 1/2 to 2 hours. For best results, cover the bowl in a moist tea towel.
- When the dough has risen, punch it down, and turn it out onto a floured surface.
- Using a piece of string, measure about how big around your bundt pan is. Roll out the dough to about that width, and as long as it takes to make it about 1/3-inch thick.
- Evenly distribute the chocolate chips over the dough, and tightly roll up the dough.
- Butter the bundt pan, and place the dough inside, and set it to rise in the same warm place, covered with a moist towel, until doubled in size. Heat the oven to 350° F while you're doing this.
- If desired, brush the top of the dough with an egg-wash made of a beaten egg with about a tablespoon of water (does not need to be precise at all) and bake in the oven for about 50 minutes to an hour, until cake is a deep brown, and not too squishy when you poke it (not scientific I know, but it's the best litmus test Oma could give me).
- Cool for about 15 minutes in the pan and turn out onto a cooling rack until completely cool. Eat immediately, or cover very tightly until you're ready. Try to eat it within 1-2 days, though if you cover it tightly it will keep a little longer. It's a really good excuse to have people for tea.
- Enjoy the heck out of this cake – eat it for breakfast, etc. You worked hard for this, so make it worth it!