Kugelhopf (also spelt as Kugelhupf, Gugelhupf or Kugelhoph) is a sweet yeasted cake. But for this month’s “We Knead to Bake“, we are making a savory version of the same. This bread is baked in a special pan similar to a bundt pan and has a dense texture. The dough is rich with eggs and cheese and the savory filling consists of onions, bell peppers and so on. Since I did not have the special pan, I baked it in the bundt pan. You can also bake this bread in a loaf pan or muffin pan. For muffins you will have to reduce the baking time. I love savory stuff and I could not resist baking this bread even though the temperatures outside were soaring in the upper 90s. As if that is not enough, our AC quit working and K was not happy that I chose to heat up the house by baking. It was all worth it because he loved the bread, although the kids were not a big fan of the filling. I have also used almonds instead of walnuts since my boy does not like walnuts in baked goods. Overall the bread was filling and tasted even better the next day. Off to the recipe.
Savory Kugelhopf Bread
Savory yeasted kugelhopf bread with onions, peppers, thyme and more.
- bread flour - 3 - 3.5 cups (all purpose flour can also be used)
- yeast - 2 tsp (instant yeast)
- salt - 1 tsp
- butter - 5 1/3 tbsp (75 gm)
- milk - 3/4 cup (warm)
- eggs - 2 (beaten lightly)
- oil - 1 tsp
- onion - 1 cup - chopped
- bell pepper - 1/3 cup - chopped
- tomatoes - 1/3 cup - chopped
- cheddar cheese - 1/2 cup - grated
- almonds - 1/3 cup - coarsely chopped (walnuts can also be used)
- peppercorns - 1.5 tsp - crushed coarsely
- thyme - 1 tsp (dried)
Mix 3 cups bread flour, salt and yeast. Add butter and mix. Next add the milk and make a dough. The dough was very stiff at this point.
Now add the eggs. The dough will be very sticky to handle. Add flour as needed and make a dough. Knead until the dough is soft and elastic, but not sticky. I used the remaining 1/2 cup of flour.
Place the dough in an oiled bowl and allow to rise.
Meanwhile, heat 1/2 tsp of oil and saute onions with a pinch of salt until they are done. Remove the onions and keep aside. To the same pan add 1/2 tsp of oil and saute bell peppers and tomatoes with a pinch of salt. The vegetables need to be crunchy.
When the dough doubles in size (it might take 1.5 hrs to 2.5 hrs), punch it down and flatten it into a circle. Spread the cooked vegetables, cheese, thyme, pepper powder and almonds on it. Keep some almonds aside to line the bottom of the pan.
Fold the dough over keeping the toppings enclosed and knead well. Roll the dough into a log to place in the pan. The dough will be very sticky at this point.
Grease a bundt pan and place the almonds set aside earlier in the bottom of the pan. Then place the "log" of dough in the pan and allow to rise. When it doubles in size (it took an hour for me), bake in a preheated 400F oven for 35 - 40 min until the top is golden brown and the bread sounds hollow when tapped.
Allow to cool for a few minutes and then move to a cooling rack to cool completely.
2 years ago: Mysore Pak
1. Mix 3 cups bread flour, yeast and salt.2. Add butter and mix well.
Add the milk and form a dough. The dough was pretty stiff.3. Next add the eggs. Add flour as needed and make a dough. Knead until the dough is soft and elastic, but not sticky. I used the remaining 1/2 cup of flour.
Place the dough in an oiled bowl and allow to rise.4. Meanwhile prepare the filling. Heat 1/2 tsp of oil and add onions and a pinch of salt. When the onions are cooked remove from pan.
To the same pan add 1/2 tsp of oil and add bell peppers and tomatoes. Saute for a few minutes. We want the vegetables to have a crunch. Keep aside.5. The dough has doubled. (It can take from 1.5 hrs to 2.5 hrs).6. Punch the dough down and flatten it into a circle. Place the vegetable mixture over it. Next add the cheese, almonds, thyme and pepper. (Keep some almonds aside for the next step).
Fold the dough over keeping the toppings enclosed and knead well. Roll the dough into a log to place in the pan. The dough will be very sticky at this point.7. Grease a bundt pan and place the almonds set aside in the bottom.8. Place the "log" of dough in the pan and allow to rise.9. Dough has risen. It took an hour for me. Bake in a preheated 400F oven for 35 - 40 minutes until the top is golden brown and the bread sounds hollow when tapped.10. Out of the oven. Allow to cool for a few minutes and then transfer to a cooling rack to cool further.
Dense yet soft bread.
Thyme imparted a delicate flavor that mingled perfectly with the savory filling.
5 Responses to Savory Kugelhopf Bread
This bread is simply amazing and inviting….
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Looks so yumm
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Looks super beautiful… as usual your pictures are totally droolworthy!!
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