I used the processor though the dough can be made by hand. But be forewarned it’s a very sticky dough.
Pulse to mix for a few minutes 3 cups of flour, yeast, and salt.
Add the butter, a little at a time, and process till incorporated.
Add the warm milk and process until mixed.
Add the eggs and process till mixed.
Your dough will be now soft and sticky.Continue kneading the dough adding more flour, a little at a time and just enough till the dough pulls away from the sides of the bowl. Do not give in to the temptation and add more flour than absolutely necessary.
Your dough will be very soft, elastic and just short of sticky.
Transfer the dough to an oiled bowl, cover and let it rise until double in volume this should give you a free time of about 1 1/2 hours to 2 1/2 hours! But mine was ready in an hour so keep an eye on the dough.
Heat 1/2 tsp oil in a kadhai/wok.
Stir fry the chopped green bell pepper, the tomato and a pinch of salt till the raw smell disappears but the vegetables are still crisp/ crunchy.Set aside.
Add the 1/2 tsp oil and sauté the onions with a pinch of salt till they turn golden brown. Add to the bell peppers and keep aside.
Grease an 8”kugelhopf mould (if you have it) or like me use a bundt pan well, especially around the centre.
Since I was using a bundt pan I added some of the chopped walnuts in the bottom of the mould. If you’re using a loaf tin or brioche moulds, then don’t do this. Instead press in the walnuts on top of the dough after the second rise, just before baking.
Meanwhile, the dough has risen, deflate it and flatten the dough out. Spread the filling of cheese, stir-fried onions, bell pepper and tomato, the remaining walnuts, black pepper and thyme.
Fold the dough over and then knead it this way the filling will be more uniformly spread.
Use your scraper as the dough will be a bit sticky.Do not add more flour!
Roll the dough into a log, long enough to fit into the mould comfortably.
Gently transfer the log in the mould in a circle and pinch the two ends together to close the “circle” of dough.
Cover and let the dough rise for about an hour or so, until it reaches the edge/ rim of the mould.
Towards the end of the rise time pre-heat the oven to 200°C.
Bake the Kugelhopf at 200°C for about 35 to 40 minutes(mine was ready in 30 minutes) until the top is golden brown and sounds hollow when it is tapped.
Unmould the Kugelhopf and let it cool on a rack.
Slice and serve.
Notes to self: Bake at 180C next time or make a foil tent on top of teh bread.
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