Now, Kugelhopf has some interesting history, both recipe wise and trivia wise. It s basically a sweet yeasted cake that s famous in Switzerland and France. As to its creation, it s rumored that Marie Antoinette brought it all the way from Austria to France. You all know Marie Antoniette, dont you? Now, enough of this history. I can almost hear you all say.
I said, Kugelhopf is a sweet cake, remember? But, hey hold on! There s no golden rule that it has to be sweet. Cos our version s a savory one rich with cheese and vegetables. Sure, i m giving out sticky dough warnings but then, a little stickiness cant hurt if you are going to have a gorgeous loaf for dinner, can it?
Recipe For Kugelhopf
( A savory yeasted bake with veggies and cheese)
Prep Time: 25 mins for the dough
10 mins for the filling
1.5 hours to 2 hours for the first rise
30 mins for the second rise
Bake Time: 30 mins
Bake Temp: 200 C ( 400 F)
Serves 6 generously
Allergy Info: Eggless, Nut free
For The Dough
All purpose flour 1.5 c
Instant yeast 1 tsp
Warm Milk 6 tbsp
Curd 2 tbsp whisked and at room temp
Unsalted Butter softened 37.5 g
Oil 1 tbsp
Sugar 1 tbsp
Salt 1/2 tsp
For The Filling
Cheddar cheese 50 g chopped into small cubes
Onion 1 med chopped finely
Tomato 1 med depulped and deseeded chopped finely
Bell pepper 2 med chopped finely
Chili flakes 1 tbsp
Italian seasoning 1.5 tsp
In a mixing bowl, combine 1 c of flour, salt, sugar and yeast. Mix well using a hand whisk.
Now, add the butter and slowly rub it into the flour until the flour is crumbly.
Add the curd next and work it into the mixture. The mixture will be crumbly at this point.
Now, add warm milk to this and mix well. The dough will be very sticky.
Add the remaining 1/2 c of flour to this and start kneading until you get a smooth elastic dough that s just short of sticky. Takes about 5 to 6 mins when done by hand.
Once done, transfer to a well oiled bowl, close with a clean damp kitchen towel and let rise until double in volume. This takes anywhere between 1.5 hrs to 2.5 hrs depending upon the weather. Mine took 1 hour and 45 mins precisely.
Once the dough has risen, prepare the filling.
Heat a pan with 1 tsp oil.
Saute the onions until translucent and transfer to a bowl.
Now, add the bell peppers and tomatoes and saute till the raw smell disappears but they are still crunchy.
Once done, add them to the onions and mix well.
Add chili flakes to this mixture and mix.
On a clean work surface, transfer the risen dough, deflate it and using a rolling pin, roll it into a 10″ by 10″ square. No need to worry about the measurements. All we need is a square.
On this square, place the cheese cubes and the veggie mixture.
Sprinkle with italian seasoning.
And roll this rectangle into a log.
Now, bring together the log from the ends and you will have a mass of dough that s slightly torn. Not to worry. What we are doing is working the filling evenly into the dough.
Now, start kneading the dough so that the filling gets worked into it. The dough is going to be very very sticky.So arm yourself with a scrapper but do not add more flour at all, no matter how tempted you are.
Once you are done doing this, shape the dough into a longish log.
Grease a bundt pan with oil generously.
Place the log into the pan by carefully lifting it up with your hands. Pinch the ends of the log together.
Now close with a clean damp kitchen towel and let rise until the dough just reaches the rim of the tin.
Takes about 30 mins. Mine took 25 mins.
Towards the end of the second rise, preheat the oven to 200 c.
Once the dough has risen, brush the top with milk and bake for 30 mins or until the top has browned and the tin sounds hollow when tapped.
Once done, brush with butter.
Let cool completely on a wire rack.
Slice and serve with hot soup.