12 September, 2017
Savoury Kugelhopf #BreadBakers
Finally, I am baking the Savoury Kugelhopf it is the tastiest and yummiest bread that I have baked till now. It has been ages since I have last baked a bread and #BreadBakers International bread theme seemed ideal.
This bread was sent by Aparna of My Diverse Kitchen as our 7th challenge for the We knead to bake since I have not done the task though I will work on it now. The write up is most what Aparna sent us then.
The Kugelhopf or Kugelhupf, Gugelhupf or Kugelhoph is a famous sweet yeasted cake from the Alsace region of France, as well as in Germany, Switzerland, and Austria, and variations of this are also found in some countries of Eastern Europe.
Remember Marie Antoinette of France the lady who said “let them eat cake” brought it from her home country Austria to France upon her marriage to King Louis XVI.
The pan in which you bake the Kugelhopf is a special pan that that is round with a hole in the centre, somewhat like a bundt pan but heavier. The Kugelhopf has a dense bread-like texture and is made from somewhat enriched dough like brioche but is not as rich. It is considered similar to a coffee cake that might be eaten for or with breakfast or could be part of an afternoon snack with coffee.
This savoury version is also good for breakfast, as a snack or with a simple soup.
A lesser known version of the Kugelhopf is its savoury Alsatian version called the Kugelhopf aux Lardons. “Lardons” is the French word for bacon, and this version is typically made with onions, ham/ bacon, walnuts and herbs.
Being a vegetarian cook I have substituted for the ham/ bacon but if you are non-vegetarian feel free to bake the “Kugelhopf aux Lardons”.
Eggs are a typical part of the recipe but you can try and substitute powdered flax seed for the eggs. Try using sun-dried tomatoes and toasted pine nuts instead of the tomatoes/ bell pepper and walnuts. I used plain processed cheese you can substitute it with any cheese of your choice. A sharper cheese will taste better.
This Kugelhopf bakes in an 8” Kugelhopf pan, but you should also be able to bake it in an 8” Bundt pan, a regular loaf tin (or 2 small ones), smaller Brioche tins or even muffin tins. If you’re baking this in muffin tins you might want to use half the recipe, though I understand that this bread freezes well.
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