Saturday, 30 April 2016

Light Double Chocolate Marble Kugelhopf

A Weissenstein favourite.  This Kugelhopf is made with Splenda and almond milk to reduce calories where it isn't necessary (so we can have more chocolate!)  It is more like a fluffy bread then cake, however with the large dose of chocolate and soft, melt-in-your-mouth interior, it's best described as a chocolate cloud!  This was baked in a loaf pan instead of a ring pan as the ring pan was not available that day, but the taste is still amazing so use what you have!


  • 2 1/4 cups All Purpose Flour
  • 1 cup Splenda
  • 2 tbsp I can't believe it's not butter (or regular butter if you don't care about fat/calories)
  • 1 1/2 tsp instant yeast
  • 1/2 cup almond milk/skim milk
  • 2-3 tbsp hot water (to warm milk)
  • 1 large egg (beaten)
  • 3 tbsp Splenda
  • 3 tbsp cocoa powder
  • 1 tbsp hot water
  • 2/3 cup milk chocolate chips
  • 2/3 cup semisweet chocolate chips 
  • 2 tsp vanilla extract


Makes 1 large kugelhopf 

 Making the dough base

  1. In a large bowl, sift together flour and 1 cup of Splenda, then cut in the butter until it resembles fine crumbs.
  2. Heat the almond milk with 2-3 tbsp of hot water until it is feels warm to the touch and stir in the yeast. Let it sit until bubbles form.
  3. Make a well in the flour and pour in yeast mixture.  Stir until the dough starts coming together.  Add vanilla and beaten egg, then continue kneading the dough (lifting the sides and folding it over) until it starts becoming smooth.  (Don't worry if it looks more like paste than dough.  As the dough is resting, gluten will form and the dough will become more elastic and bread-like.)  
  4. Divide the dough into equal portions and place one half into another large bowl.
  5. Let the vanilla dough rest for 20-30 minutes or until double in size.  
Meanwhile, make the Chocolate Dough!

Chocolate Dough:

  1. In a small container mix together 3 tbsp of Splenda, 3 tbsp cocoa powder, and 1 tbsp of hot water.  Add more water as necessary to make a smooth paste.
  2. Kneed the cocoa paste into the dough until it is an even brown colour.  (This is VERY messy.  You will need your scraper to remove dough from your hands! Do not be afraid if it takes a while to incorporate the chocolate paste (it's worth it)  I suggest you keep it in the bowl to mix rather than on a table. Less to clean.
  3. Once the dough is smooth, let is rest for 20-30 minutes until it is double in size.

Putting it together:

  1. Knock down both bowls of dough and stack them one on top of the other on a floured bench.
  2. Roll out the dough into a good sized square and fold it in half.  This will give you a good layering effect.  (Hint:  Do not fold too many times as your layers will be too thin and you won't be able to see the marbling.)
  3. Spread the chocolate chips evenly onto the square and roll it into a log.
  4. If using a ring pan, place the log inside the ring of the join the ends together.  If using a loaf pan, pinch the ends and fold under the log if possible, then place it in the pan. 
  5. Let rise until almost triple in size.
  6. Preheat your oven to 350 degrees F and lower your racks to give the kugalhopf enough space to rise as it bakes.  (And it will!)
  7. Bake for 20-25 minutes, turning after 10 minutes for even baking.
  8. Remove from pan, cool on a rack & enjoy!

Award winning Sugar-free Coconut Macaroons

This recipe was submitted to the Home Baking Competition in 2013 and won!  It has a moist chewy center and is crisp on the outside.  Splenda was used as the sugar substituted but you can try stevia or lankanka sugar (or monk fruit sugar).


  • 1 egg + 2 egg whites
  • 1 cup Splenda
  • 1 tsp vanilla extract
  • ½ cup whole wheat flour
  • 3 cups unsweetened dried coconut (medium or fine)

Makes 12 macaroons

Preheat oven to 325˚ F

  1. Separate the egg placing the whites together in a metal bowl. Add ¾ cup of Splenda to the egg whites and whip over warm water until you get stiff peaks. 
  2. In a separate bowl, beat the egg yolk with remaining ¼ cup of Splenda and vanilla extract until smooth and creamy.
  3. Whisk the flour and coconut together until well blended and add it to the egg yolk mixture. 
  4. Fold egg whites into the coconut mixture until all of it is moist.
  5. Using 2 tablespoons or your hands, form small balls and place on a cookie sheet lined with parchment paper.
  6. Bake for 15-20 minutes, turning halfway to brown evenly.  
  7. Let the macaroons cool on racks so it stays crispy and then enjoy!

Recipes, recommendations, and more!

This blog contains recipes for pastries, breads, and other delicious morsels served to Her Royal Highness, the Princess of Fluffy Kingdom and to His Royal Highness, the Prince of Weissenstein.  It will also contain recommendations for food, types and recipes for blends of tea, and other drinks such as coffee, hot chocolate, juices etc.