The Road Home

http://roadhomeculinary.com/recipes/german-chocolate-chip-yeast-cake/

German Chocolate Chip Yeast Cake

From: Oma (Edith Lang), recorded by Gabrielle Siegel
Ingredients:
Directions:
  1. In the bowl of a stand mixer, whisk together 2 1/2 cups of the flour with all of the sugar, yeast and salt.
  2. 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.
  3. Add this to the bowl with the flour, and mix on low with the paddle attachment until just blended.
  4. 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.
  5. 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. 
  6. Turn out the dough onto a floured surface, and kneed vigorously for 2-3 minutes, to make sure the texture is correct.
  7. 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.
  8. When the dough has risen, punch it down, and turn it out onto a floured surface.
  9. 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.
  10. Evenly distribute the chocolate chips over the dough, and tightly roll up the dough.
  11. 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.
  12. 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).
  13. 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.
  14. Enjoy the heck out of this cake – eat it for breakfast, etc. You worked hard for this, so make it worth it!