Christmas chocolate Gugelhupf

Prepare all the ingredients, and soak the dried fruits in warm water or rum until soft.

Put all the dough ingredients into the bread machine to knead, except for the butter.

After kneading into a dough, add butter and knead until a relatively thin membrane forms. Then add the dried fruit with excess moisture removed and knead evenly. Shape into a ball for the basic fermentation. Done.

Roll out the fermented dough.

Roll up and tighten the seal.

Join the ends together, smooth the surface downward, and place into a 7-inch Gugelhupf mold for the second fermentation.

Ferment until 80% full, place on the lower rack of the oven, bake at 180°C for about 25 minutes. Cover with aluminum foil midway to prevent burning. Remove from the mold and let cool before using.

After heating the cream to 50 degrees, pour it into the chocolate, let it melt, and stir until smooth.

Pour over the surface of the bread, then use whole pecans, dried cranberries, powdered sugar, and other ingredients to decorate the surface.

Christmas food!