The Chocolate Kouglof

In your food processor bowl, mix the water and yeast with a spatula. Pour the 50 g of flour and make a little dough. This is your leaven.

Cover the leaven with 225 g of flour without kneading! Let it rest for half an hour in a warm and rather humid place. The flour should be as on the picture below the recipe.

After 30 minutes, add the egg, the soft butter, the sugar, salt and milk in the bowl.

Knead for 7 minutes at low speed (2 on a scale from 1 to 6) then 3 minutes at higher speed (4 on a scale from 1 to 6). At this point the dough should come off the bowl.

If not, add one tablespoon of flour and knead again for 2-3 minutes. Start again if needed.

Add the chocolate chips to your dough and knead at low speed.

Cover with a linen and place in a warm and rather humid place for approximately 1h30. The dough should be twice as big.

Butter and flour your mold. Place the almonds.

Spread some flour on your workplan. Place the dough and work it gently in order to remove the gas. Make a ball shape.

Place the dough in your mold, cover with the linen and set aside in a warm and rather humid for 2 hours.

When your dough is puffy enough, preheat your oven at 170 degrees.

Bake for 25 to 30 minutes.

Unmold as soon as you remove the mold from the oven and let cool down on a grid.