• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Baked Bread » Savory Kugelhopf

    Savory Kugelhopf

    Published: Sep 30, 2013 · Modified: Dec 19, 2019 by Pavani · Leave a Comment

    1 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    For this month's International Food Challenge and for this month, our host Shobana @ Kitchen Secrets and Snippets wanted us to explore the Alsace-Lorraine region. This is a multi-cuisine region which inherits partly German, partly French culture and so their recipes are influenced from both the countries. Alsace and Lorraine are separate regions in France's north-eastern corner, and share borders with Belgium, Luxembourg, Germany and Switzerland. Alsatian cuisine, somehow based on Germanic culinary traditions, is marked by the use of pork in various forms. Traditional dishes include baeckeoffe, flammekueche, choucroute, quiche lorraine and fleischnacka. Southern Alsace, also called the Sundgau, is characterized by carpe frite (that also exists in Yidish tradition).

    Out of the many prominent dishes from the region, we were asked to pick 1 of the 3 dishes: Tarte Flambe/ Kugelhopf & Quiche Lorraine. I chose to make Savory Kugelhopf.

    Kugelhopf or Gugelhupf is a yeasted soft -- a hybrid between cake and a bread. Usually kugelhopf is a sweet bread that contains raisins, almonds and is flavored with citrus. Some also contain candied fruits and nuts. 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.

    Kugelhopf is a rich bread almost like brioche and has eggs in it. I used 'egg replacer' in place of eggs and the bread turned out great. This bread is baked in a Kugelhopf pan, but can also be baked in a bundt pan, a regular loaf pan or a muffin pan.

    Recipe adapted from Aparna's My Diverse Kitchen & Vardhini's Cook's Joy:

    Savory Kugelhopf

    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 45 mins
    Cook Time: 1 hr
    Total Time: 1 hr 45 mins
    Course: breads
    Cuisine: german
    Servings: 1 cup

    Ingredients

    For the bread:

    • 3 - 3½ cups All purpose Flour
    • 2 tsp Yeast
    • 1 tsp Salt
    • 6 tbsps Butter - at room temperature
    • 2 Eggs (or use 2tbsp egg replacer mixed with 6tbsp water)
    • ¾ cup Milk - warm

    For the filling:

    • 1 Onion - medium, finely chopped (1cup)
    • ½ Pepper of - a medium, chopped (⅓ cup)
    • 1 Tomato - small, deseeded and chopped
    • ½ cup Cheddar Cheese - cubed
    • ⅓ cup Walnuts - chopped
    • 1 tsp Thyme Dried (I used dried mint instead)
    • 1½ tsps Pepper
    • to taste Salt

    Instructions

    • Make the Bread dough: Combine flour, salt and yeast in a mixing bowl or the bowl of your stand mixer. Mix well to combine. Add the butter and mix until well combined.
    • Next add the warm milk and knwead until a soft dough forms. Cover and rest the dough rise for 1½-2½ hours or until doubled in volume.
    • Prepare the Filling: Heat 1tsp oil and saute onions for 3~4 minutes. Remove into a bowl. In the same pan, heat 1tsp oil and saute peppers and tomatoes until crisp tender, about 3~4 minutes. Add this to the same bowl. Season with salt. Mix well and set aside.
    • Punch the dough down and roll it out into a circular disc. Sprinkle the prepared onion-pepper filling, followed by cubed cheese, ground pepper and dried thyme.
    • Fold the dough over the filling and knead well to incorporate the filling evenly in the dough. Dough is very sticky due to the moisture from the filling, so work with it gently. Form the dough into a log and place it in a greased bundt pan. Pinch the ends close.
    • Cover the pan and let rise for 1hour.
    • Preheat the oven to 400°F. Bake the Kugelhopf for 35-40 minutes or until bread is baked and sounds hollow when knocked on.

    Notes

    My bread stuck to the pan a little bit, so make sure to grease the pan very well. Let the bread cool in the pan for 10~15minutes before removing it from the bundt pan. Enjoy as is with some butter or with a warm bowl of soup.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Baked Bread

    • Chopping board with a loaf of hummus bread
      Humus Bread Recipe | Video
    • A loaf of banana bread on parchment lined wire rack
      Vegan Sourdough Banana Bread Recipe
    • Sprinkles and chocolate ganache topped ice cream bread
      2 Ingredient Ice Cream Bread Recipe
    • Small glass jar with fully risen potato sourdough starter
      Sourdough Starter recipe with Potato
    1 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Shey divine

      October 01, 2013 at 1:23 am

      Absolutely delicious

      Reply
    2. mickeydownunder

      October 01, 2013 at 1:27 pm

      G'day! Congrats on completing the challenge this month, true!Really enjoyed your photos and wish could go for a piece of your kugelhopf right now too!Cheers! Joannehttp://www.whatsonthelist.net

      Reply
    3. Srivalli

      October 01, 2013 at 3:16 pm

      Wow the bread looks awesome..very nice..and your lil one's pic is the best!

      Reply
    4. Priya Suresh

      October 02, 2013 at 5:57 pm

      Gorgeous and very delicious savoury kugelhopf..

      Reply
    5. Sangeetha Priya

      October 07, 2013 at 3:34 am

      superb n love the cute lil one's pose 🙂

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    1 shares