Guguhof Cocoa Raisin Bread

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Guguhof Cocoa Raisin Bread

Mix bread flour, granulated sugar, salt, egg yolks, milk powder, lemon zest, and cocoa powder in a mixing bowl.

Add yeast water slowly and mix on low speed for 2 minutes, then mix on high speed until gluten forms. (Note: Do not mix yeast with sugar and salt to prevent yeast dehydration and ineffectiveness)

Add softened butter and mix on low speed until butter is incorporated, then mix on high speed until dough is smooth and elastic.

Add raisins that have been washed and dried, and mix on low speed until evenly distributed.

Place the dough in a container, cover with plastic wrap, and let it rise in a warm place.

Let it rise until doubled in size.

Dust the work surface with bread flour, take out a portion of the dough weighing about 460g, shape it into a round ball, cover with plastic wrap, and let it rest for 15 minutes.

Poke a hole in the center of the dough, place it in a Guguhof mold, gently press the dough a few times, cover with plastic wrap, and let it proof for the final rise.

Proofing is complete.

Bake in a preheated 180-degree oven for 35 minutes, then immediately remove from the mold after baking.