Thanks to Aparna I was able to do this post. I bought my first Kugelhopf pan from Sur La Table almost four years back and have hardly put to use. So when I read about this month’s bread in “We need to Bake” group, I was super thrilled.
KUGELHOPF is a yeasted sweet cake which originated from Germany, Austria,Switzerland and Alsace. It is baked in a special circular pan with a central tube which is similar to a bundt pan.
I am glad we baked a Savory one instead of the usual sweet bread. 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..Since I had only a 6″ pan, I used that along with a small bread pan(7×5).After the initial rise, I divided the dough into two portions.
Ingredients
- 3 to 3 1/2 cups all-purpose flour
- 2 teaspoon instant yeast
- 1 teaspoon salt (or to taste)
- 5 1/2 tablespoon butter, at room temperature
- 3/4 cup milk
- 2 eggs, beaten lightly
- 1 teaspoon oil
- 1/3 cup chopped green bell peppers
- 1/3 cup deseeded, pulp-free and chopped tomatoes
- 1 cup onions, finely chopped
- 1/2 cup diced cheddar cheese
- 1/3 cup coarsely chopped walnuts
- 1 1/2 teaspoon coarsely crushed black pepper
- 1 teaspoon dried thyme
Instructions
Put 3 cups of flour, yeast, and salt in the bowl of the processor. Pulse a couple of times to mix. The add the butter, a little at a time, and process till incorporated.
Add the warm milk and process till mixed. Now add the eggs and process till mixed. You will now have a soft and sticky dough. Knead some more, adding more flour, a little at a time and just enough till the dough pulls away from the sides of the bowl. Do not be tempted to 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 can take from 1 1/2 hours to 2 1/2 hours!
In the meanwhile, heat 1/2 tsp oil in a pan. Add the chopped green bell pepper, the tomato and a pinch of salt and stir-fry till the raw smell disappears but the vegetables are still crisp/ crunchy. Remove and keep aside. To the same pan, add the remaining 1/2 tsp oil and sauté the onions with a pinch of salt till they turn golden brown. Remove and add to the bell peppers and keep aside.
Grease an 8” kugelhopf mould or bundt pan well especially around the centre (or whatever pan/ tin you plan to use). Place 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.
Once the dough has risen, deflate it. Then work the cheese, stir-fried onions, bell pepper and tomato, the remaining walnuts, black pepper and thyme into the dough. The best way to do this is to flatten the dough out and spread all this over the surface, fold the dough over and then knead it. This will ensure a more uniform incorporation of the “filling”. The dough will be a bit sticky, so use a scraper to help you with the kneading. Do not add more flour!
Roll the dough into a longish log, long enough to fit into the mould comfortably. Lift the “log” of dough and place it in the mould in a circular fashion 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.
Bake the Kugelhopf at 200C (400F) Pre-heat oven to 400 degrees for about 35 to 40 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.
http://www.thefoodielovers.com/2013/07/savoury-kugelhopf/Kugelhopf is similar to a Coffee Cake; it can be eaten for breakfast or as a snack along with coffee. This bread is full of flavors. Loved the crunchiness of the walnuts and the softness of the bread. Will I bake this again….??? OFCOURSE!!
Thanks Aparna for another great recipe!
Bon Appétit
Nina
