Savory Kugelhopf Bread

Savory Kugelhopf Recipe

Kugelhopf. Gugelhupf. Gugelhopf.

These are just different names for an amazingly fluffy yeasted cake!

A bread-y cake so great, I even said no to my favorite chickpea curry. I could not help but admire my handiwork! Not only does it taste great, but it looks wonderful too.

It is the kind of recipe that makes people go “Wow, that must have taken a lot of hard work and patience to make!”.

Savory Kugelhopf Recipe

And you know what? They wouldn’t be wrong. You do need to be patient with yeast. This Kugelhopf took me close to 6 hours from start to finish. But most of that time involved me sitting on the couch and reading my favorite cookbook. If you’re just starting out as a baker, I suggest trying simpler breads like my instant garlic bread, garlic dough balls, stuffed pizza bites, bruschetta etc. Don’t just jump into a Kugelhopf! 😀

Savory Kugelhopf Recipe

Kugelhopf, according to Wikipedia originated in the German, Austrian and Swiss areas. It is a big cake and usually has a distinctive ring shape. It is eaten with tea or coffee. Kugelhopf is commonly prepared as a sweet yeasted cake filled with raisins, almonds etc. But the savory version is mind blowing too! 🙂

Savory Kugelhopf Recipe

Here’s a close up shot my brother clicked and insisted I put it up here! 🙂

Savory Kugelhopf Recipe

SAVORY KUGELHOPF BREAD RECIPE

Here’s what you need to make the dough –

Savory Kugelhopf Recipe

(If you do have an electric mixer, use that as the dough will be extremely sticky. I however used my hands)

In a large mixing bowl, add – flour, salt, sugar & instant yeast. Give it a good mix.
Savory Kugelhopf Recipe

Add the butter at room temperature to the flour and mix in well.
Savory Kugelhopf Recipe

Add the warm milk.
Savory Kugelhopf Recipe

Mix well until the mixture starts to come together. (2 minutes with electric mixer & 4 minutes by hand)
Savory Kugelhopf Recipe

Add in the curd (plain yogurt)
Savory Kugelhopf Recipe

Mix well and knead for 10 minutes by electric mixer or 15 minutes by hand t o get a smoth, sticky, dough.
Savory Kugelhopf Recipe

Place in a well oiled bowl and brush oil on top of the dough too.
Savory Kugelhopf Recipe

Cover with a moist kitchen tower or plastic wrap and let it rest for 1-2 hours in a warm spot or until the dough doubles in volume. (I usually leave it in a warm oven)
Savory Kugelhopf Recipe

Meanwhile, make the stuffing. In a pan with high sides, heat oil and add the onions & garlic
Savory Kugelhopf Recipe

Sauté for 1-2 minutes on medium flame until the onions turn golden brown
Savory Kugelhopf Recipe

Add in the boiled corn kernels and mix well.
Savory Kugelhopf Recipe

Add the spices – pepper, oregano, thyme etc. and mix well. Let it cool until the dough is ready
Savory Kugelhopf Recipe

When the dough has doubled in volume, punch in down and place on a clean work surface. (It will be sticky but avoid using flour. If necessary, use little oil)
Savory Kugelhopf Recipe

Use a rolling pin or your hand to stretch out the dough. It does not have to be perfect. Since the dough is so elastic and sticky, I didn’t even need a rolling pin. I just used my hands to stretch it as much as possible.
Savory Kugelhopf Recipe

Add the filling in the center. Grate some cheese on top.
Savory Kugelhopf Recipe

Fold in the edges to the center.
Savory Kugelhopf Recipe

Slowly, work the filling into the dough by kneading it well. It is okay if some of the filling falls out. Just stick it back in. You’ll end up with a dough and the filling evenly distributed throughout the dough. (if the dough sticks too much to the work surface, use a little oil to remove it)
Savory Kugelhopf Recipe

Roll it into a log shape roughly evenly.
Savory Kugelhopf Recipe

In a well oiled ring mold pan, sprinkle some chopped up walnuts (I skipped since I’m not a walnut fan)
Place the log of dough around the center. Use your hands to make sure the dough is evenly distributed throughout the mold. (If you don’t have a ring mold, place it on a regular loaf tin or a round cake pan or brioche molds. (just skip the walnuts)
Savory Kugelhopf Recipe

Again cover it and let it rise for another 1-2 hours until it has puffed up doubly.

Brush with oil or egg wash. Place in a 200 C preheated oven and bake for 25-35 minutes or until the bread has browned on top and is completely cooked through.
Savory Kugelhopf Recipe

Let it cool for 5 minutes, loosen the edges and around the center of the ring mold. Invert on a plate.
Savory Kugelhopf Recipe

Slice and serve warm with your favorite condiment!
Savory Kugelhopf Recipe

Savory Kugelhopf Bread
 
Prep time
Cook time
Total time
 
Kugelhopf
Author:
Recipe type: Bread
Cuisine: German
Serves: 4 (1 8' ring mold)
Ingredients
For the Dough
  • 1 cup All Purpose Flour
  • ½ teaspoon Sugar (or vegan sugar)
  • ⅔ teaspoon Instant Yeast (or ¾ Active Dry Yeast - must be activated first)
  • ⅓ teaspoon Salt
  • 1 and ½ tablespoons Butter, room temperature (I used salted butter) (vegan butter is okay too)
  • ¼ cup Warm Milk (warm almond milk for vegan version)
  • 2 tablespoons Plain Yogurt or Curd (room temperature) (soy yogurt for vegan version)
  • 1-2 teaspoons Oil
For the Filling - you can use your favorite filling
  • 1 cup sliced Onions
  • ½ cup Boiled Corn (or canned corn - rinsed)
  • 2 tablespoons grated Cheese (or more. Any kind of cheese)
  • 1 teaspoon ground Pepper
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • ½ teaspoon Salt (adjust according to taste)
  • 1 teaspoon Oil (vegetable or olive oil)
Others
  • Oil / Egg Wash (to brush on the bread)
Equipment Used
  • 8 inch Ring Mold Cake Tin
Instructions
For the dough - (If you do have an electric mixer, use that as the dough will be extremely sticky. I however used my hands.)
  1. In a large mixing bowl, add - flour, salt, sugar & instant yeast. Give it a good mix.
  2. Add the butter at room temperature to the flour and mix in well.
  3. Add the warm milk. Mix well until the mixture starts to come together. (2 minutes with electric mixer & 4 minutes by hand)
  4. Add in the curd (plain yogurt). Mix well and knead for 10 minutes by electric mixer or 15 minutes by hand t o get a smooth, sticky, dough.
  5. Place in a well oiled bowl and brush oil on top of the dough too.
  6. Cover with a moist kitchen tower or plastic wrap and let it rest for 1-2 hours in a warm spot or until the dough doubles in volume. (I usually leave it in a warm oven)
For the Filling - Meanwhile, make the stuffing.
  1. In a pan with high sides, heat oil and add the onions & garlic. Sauté for 1-2 minutes on medium flame until the onions turn golden brown
  2. Add in the boiled corn kernals and mix well.
  3. Add the spices - pepper, oregano, thyme etc. and mix well. Let it cool until the dough is ready
Shaping the Kugelhopf
  1. When the dough has doubled in volume, punch in down and place on a clean work surface. (It will be sticky but avoid using flour. If necessary, use little oil)
  2. Use a rolling pin or your hand to stretch out the dough. It does not have to be perfect. Since the dough is so elastic and sticky, you didn't even need a rolling pin. I just used my hands to stretch it as much as possible.
  3. Add the filling in the center. Grate some cheese on top. Fold in the edges to the center.
  4. Slowly, work the filling into the dough by kneading it well. It is okay if some of the filling falls out. Just stick it back in. You'll end up with a dough and the filling evenly distributed throughout the dough. (if the dough sticks too much to the work surface, use a little oil to remove it)
  5. Roll it into a log shape roughly evenly.
  6. In a well oiled ring mold pan, sprinkle some chopped up walnuts (optional - only if using a ring or round mold. skip if using brioche molds)
  7. Place the log of dough around the center. Use your hands to make sure the dough is evenly distributed throughout the mold. (If you don't have a ring mold, place it on a regular loaf tin or a round cake pan or brioche molds.
  8. Again cover it and let it rise for another 1-2 hours until it has puffed up doubly.
  9. Brush with oil or egg wash. Place in a 200 C preheated oven and bake for 25-35 minutes or until the bread has browned on top and is completely cooked through.
  10. Let it cool for 5 minutes, loosen the edges and around the center of the ring mold. Invert on a plate.
  11. Slice and serve warm with your favorite condiment!

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