I made a Savory Kugelhopf Bread for today! A Kugelhopf is a yeasted cake, traditionally baked in a Bundt mold. It is popular in a wide region of Europe, including southern Germany, Austria, Switzerland, Slovakia, Czech Republic, Poland, and Alsace. I could have taken this under any of the countries, just choose Germany. Kugelhopf is also spelled as Kugelhupf, Gugelhupf or Kugelhoph. I first came to know about this bread when many in the blogosphere did this bread for one of the bread events. I had bookmarked it for later and thought today was the best chance to make it.
I had another dish baked for this letter, however, felt that suited another letter, so had to pick another one and I knew I had to bake this. I must confess this was one of the best experience I had while baking a bread, though I did end up making my bread too soft. This bread is rich because of the eggs and cheese added. I had to replace the eggs and used 1 tbsp Egg replacer and curds instead. I read so many blog posts for this recipe and used about 8 tbsp of butter, which was way too much. I should have kept it to 5 tbsp. Also, mine took more time to get firm than most recipes said. So I think one must start checking it out after 35 mins.
Everybody at home loved it so much. I will be baking this again and would further tweak the recipe as per my oven. I had greased the bundt pan with olive oil, yet after resting for 30 mins, it wouldn’t come out. Then I saw that bottom needs to be cooked, so I had baked for another 10 mins reversed. Though I referred way too many sites, I think Vardini’s texture is what I was aiming at.
Konda loved this so much and had for her breakfast on two days. I think I will love packing this for a picnic!
Today is K for Kugelhopf from Europe
In the ABC Bake around the World series:
A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
I for Ischler Cookies are from Austria
J for Johnny Cake from Belize
Kugelhopf | Savory Kugelhopf Bread
For the Dough
3 cups Bread Flour, you can use All purpose flour as well
2 tsp Instant Yeast
1 tsp Salt
5 1/3 tbsp / 75 gm Butter, unsalted
3/4 cup Warm Milk
1 tbsp Egg Replacer for 1 egg
2 tbsp Curds / Yogurt for 1 egg
For the Filling
1 tsp Cooking Oil
1/2 cup Onion, chopped
1/2 cup Capsicum / Bell Pepper chopped, I used all three colours
2 tbsp Tomatoes, chopped
1/2 cup Cheddar Cheese grated
1/3 cup Almonds coarsely chopped
1 tsp Italian Seasoning
1 tsp Red Chilli Flakes
For the Dough
In a bowl, mix the egg replacer with water and blend well. Keep it aside.
In a wide bowl, take the flour along with salt and yeast. Add beaten curds, egg replacer, butter and crumble well.
Next, add the milk and make a dough. As per all the recipes, I checked out, I read that the dough was very stiff at this point.
However, for me, the dough was dry, so had to sprinkle some water and knead more.
Continue kneading for 10 mins to get a soft and elastic dough.
Place the dough in an oiled bowl and allow to rise.
For the stuffing
Meanwhile, heat a nonstick pan with oil and saute onions till it turns colour, next add the finely chopped bell peppers, then tomatoes. Saute for few minutes, just enough to leave the vegetables crunchy. Remove from flame, add the salt, seasonings etc and mix well.
For rolling out
For making the final bread
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, and half of the chopped almonds on it. Keep some almonds aside to line the bottom of the pan.
Now from one end of the rolled out dough, start folding the dough over the stuffing, 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 chopped almonds in the bottom of the pan.
Now gently lift the log of dough and place it around the circle and allow to rise. When it doubles in size (it took half an hour for me), bake in a preheated 200C 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.
For the stuffing, you can use 1.5 tsp of coarsely crushed peppercorns and 1 tsp dried thyme as well.