A Kugelhopf (also spelt as Kugelhupf or Gugelhupf) is a yeasted sweet cake well known in 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. The most common story
about the Kugelhopf is that Marie Antoinette (the same lady of the “let them
eat cake” fame!) brought it from her home country Austria, to France upon her
marriage to King Louis XVI.
The Kugelhopf is typically baked in a
special pan that that is round with a hole in the centre, somewhat like a bundt
pan but heavier. Since it is a yeasted cake, the Kugelhopf has a dense
bread-like texture and is made from a 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. 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. I have used a loaf tin to bake this.
Ingredients
All Purpose Flour 3 -31/2 cups
Instant Yeast 2 tsp
Salt 1 tsp
Butter, at room temperature 75gms
Warm Milk 3/4 cup
Eggs 2 (replace each egg with 1 tbsp of flax seed powder dissolved in 3 tbsp of water)
Oil as required for sauteing onions and for brushing pans
Onions, finely chopped 1 (about a cup)
Sundried Tomatoes, finely chopped 1/2 cup
Pumpkin Seeds 2 tbsp
Sunflower Seeds 2 tbsp
Black Pepper, powdered 1 tsp
Dry Italian Herbs 1 tsp
Method of Preparation
1. In a stand mixer (or processor or by hand) mix 3 cups of flour,
yeast, and salt.
2. Then add the butter, a little at a time, and process till incorporated.
3. Add the warm milk and process till mixed.
4. Now add the eggs (or flax seed mixture) 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. I did not add any more than the original 3 cups
5. 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. Mine was done in 1 hour.
6. In the meanwhile, heat oil in a
pan and sauté the onions with a pinch of salt till they turn golden brown. Remove
and let it cool.
7. Grease a loaf tin (or a kugelhopf mould or bundt pan).
8.
Once the dough has risen, deflate it. Then work
the stir-fried onions, sundried tomatoes and the seeds along with black pepper and herbs 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”. Do not add more flour!
9. 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.
10. Cover and let the dough rise for about an hour or so, until
it reaches the edge/ rim of the mould. (mine was done in 30 min).
11. Preheat the oven and bake the Kugelhopf at 200C (400F) for about 35 to 40 minutes until the top is golden brown
and sounds hollow when it is tapped. I stopped mine at 30 min, but feel I should have left it for another 5 min.
12. Unmould the Kugelhopf and let it cool on a
rack. Slice and serve. This Kugelhopf should serve about 10.
Recipe and Step by Step Instruction by Aparna
