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.
Savoury Kugelhopf
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.
Savoury Kugelhopf, Sliced
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.
Savoury Kugelhopf Crumb
Savoury Kugelhopf
Equipment
- food processor
- Bowls
- Kadhai/wok
- Baking tray
- Bench Scraper
- Oven
Ingredients
- 3-½ cups maida/all purpose flour
- 2 teaspoon instant yeast
- 1 teaspoon Salt or to taste
- 75 grams Butter at room temperature
- ¾ cup Milk
- 2 eggs beaten lightly
- 1 teaspoon Oil
- ⅓ cup capsicum/bell peppers chopped
- ⅓ cup Tomatoes deseeded pulp-free and chopped
- 1 cup Onions finely chopped
- ½ cup Cheese diced
- ⅓ cup Walnuts coarsely chopped
- 1 ½ teaspoon black pepper coarsely crushed
- 1 teaspoon dried thyme
Instructions
- 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 ½ hours to 2 ½ hours! But mine was ready in an hour so keep an eye on the dough.
- Heat ½ teaspoon 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 ½ teaspoon 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
- Apfelpfannkuchen (Apple Pancake) from A Day in the Life on the Farm
- Auvergne Crown from Karen's Kitchen Stories
- Bauernbrot from All That's Left Are The Crumbs
- Onion and Poppy Seed Bialys from Spill the Spices
- Chilli and Coriander Scones from Sizzling Tastebuds
- Dutch Tiger Bread (Tijgerbolletjes)from Baking Sense
- Epi di Pan - Wheat Wreath from Sara's Tasty Buds
- Franzbrotchen - German Cinnamon Rolls from Gayathri's Cook Spot
- German Soft Pretzels (Laugenbrezel) from Hostess At Heart
- German Soft Pretzels from Herbivore Cucina
- Kardemummabullar - Swedish Cardamom Rolls from Ambrosia
- Pita Bread from Sneha'sRecipe
- Pletzel - Onion Poppyseed Flatbread from Cook's Hideout
- Pretzel Bites from My Cooking Journey
- Savoury Kugelhopf from The Mad Scientist's Kitchen
- Slovak Bread Rolls (Rozky) from Mayuri's Jikoni
- Yemeni Kubaneh - Buttery Rolls from Food Lust People Love
Sowmya says
That looks delicious Archana! You have absolutely nailed it. Bookmarking it
Kalyani says
thats a great looking bread, Arch ! awesome 🙂
Wendy Klik says
What a perfect looking loaf and I love the history that you included in your post.
Karen says
This savory version sounds so delicious! Beautiful loaf!!
Eileen says
Ooo, the crumb on this bread is so nice. I love the idea of a savory Kugelhopf.
Mayuri Patel says
Savory kugelhopf sounds delicious.Great bread to enjoy with some soup. I like the sweet version also.
sunny says
Loaf Bread Looks dam delicious, can we make it without adding egg in case of vegans?
ArchanaPotdar says
Yes. It should work. You can also try using flax seeds
sharanya palanisshami says
welcome back to bread bakers, A great bread to start your journey here.....
Namita says
Hello Archana, I have baked a sweet Kugelhopf. Savoury version sounds delicious. You've baked it to perfection!
Pavani says
Welcome to Bread Bakers Archana. Your Kugelhopf looks so flavorful and delicious.
Sonia says
Hi Archana,
This savoury Kugelhopf looks delicious. I will like to see an eggless version of this bread.
Sonia
ArchanaPotdar says
Hi Sonia for an eggless version you can add 2 tablespoons of flax seed powder soaked in 6 tablespoons of warm water or use 4 tablespoons of curds at room temperature whisked. Do let me know if you have any difficulties.
Neha says
This savoury Kugelhopf looks so tempting. I appreciate the information that you shared, You seem to have baked it to perfection. I hope to create the beautiful bread someday..
ArchanaPotdar says
Thanks, Neha.
Shobha Keshwani says
The bread looks exotic and nice. I love savoury breads. This is really worth trying .
ArchanaPotdar says
😀 thanks.
Mayuri Patel says
Oh my, a savoury Kugelhopf, that sounds so delicious. I have baked a sweet version. After coming across your savoury version, I'm thinking of baking it for Christmas.Can already imagine the flavour with some Goat Cheese and pine nuts.
ArchanaPotdar says
😀 definitely now even I want to bake it. 😀
Jayashree T.Rao says
Anything savoury and I am for it. Kugelhopf looks exotic and perfectly baked. I can make itt in my kitchen now.
ArchanaPotdar says
Thank you, Jayashree. It is delicious so do try it.
Kalyani says
The savoury kugelhopf is surely tempting me to turn on the oven now and bake a loaf. Perfect I bet with a warm bowl of soup and/or a salad
ArchanaPotdar says
Thank you.
Priya Vj says
Savory kugelhopf sounds delicious..a warm loaf with some soft table butter and strong coffee makes for a perfect breakfast on a cozy weekend. I liked the detailed writeup about the kugelhopf and its variants .
ArchanaPotdar says
Thanks, Priya.