Kugelhopf with honeyed Muscat pears

1.Lightly whisk egg and milk together in a bowl and set aside. In a separate bowl, combine muscatels and kirsch to soak and set aside. Combine flour, sugar, yeast and 1 tsp salt in a food processor and process until mixture resembles breadcrumbs. Add butter and process for 2 minutes, then add egg mixture and process until well combined. Transfer dough to a lightly floured surface and knead for 5 minutes, adding more flour to stop dough from sticking, if necessary. Transfer to a large bowl and stand in a warm place for 1½ hours or until dough doubles in size. Knead dough again on a lightly floured surface, adding chocolate, muscatels and kirsch, kneading until combined.

2.Preheat oven to 180C. Lightly butter and flour a 5 cup-capacity, 16cm-diameter kugelhopf mould (see note), shaking excess flour from mould, and press almonds into grooves of mould. Roll dough out into a log shape, long enough to fit mould, then join ends to form a circle. Carefully place log into mould and press dough down. Cover with a tea towel and stand for about 1 hour or until dough has risen to rim of mould. Bake for 30 minutes or until golden brown, then turn onto a wire rack to cool.

3.For honeyed muscat pears, combine sugar, honey and 2 cups water in a saucepan and cook over medium heat for 5-7 minutes or until mixture begins to simmer. Reduce heat to low, add pears, cinnamon and 60ml muscat and simmer for 15-20 minutes or until pears are tender and caramelised. Remove from heat and stir in remaining muscat.

4.To serve, transfer kugelhopf to a serving plate, place honeyed muscat pears around cake, drizzle some syrup over cake and serve with remaining syrup to the side.