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Category: Breads
Serving: 6-8
Preparation: 2:30

A popular yeast raised cake originating from the Alsace region in France. It is also a popular festive cake in Austria, Germany, Switzerland and other Eastern European countries have their variants. The Savory Kugelhopf is a classically made with Lardons. Here Aparnaji has transformed her recipe using colorful pepper, nuts and cheese. Her blog is a visual treat to the senses http://www.mydiversekitchen.com/2013/07/we-knead-to-bake-7-savoury-kugel...


3 to 3 1/2 cups all-purpose flour
2 tsp instant yeast
1 tsp salt (or to taste)
75gm butter, at room temperature
3/4 cup milk
2 eggs, beaten lightly
1 tsp oil
1 cup chopped colored bell peppers
1 cup onions, finely chopped
1/2 cup grated Parmesan
1/3 cup toasted pine nuts
1 1/2 tsp coarsely crushed black pepper


1. In a table top mixer place the flour, salt and yeast and mix them well.
2. Add the softened butter cubes a little at a time and allow them to mix, add the warm milk and allow the dough to form.
3. Pour the beaten eggs to form a stick dough.Cover and rest the dough in a well oiled bowl for an hour.
4. Heat oil in a pan, saute the colored peppers and onions, season with freshly crushed pepper and salt.
5. Place the dough on a working table and spread out into a square, work the colored pepper and onion mixture and 1/2 cup of cheese into the dough.
6. Oil a Kugelhopf or bundt pan. Sprinkle the toasted pine nuts on the bottom of the pan.
7. Roll the Kugelhopf dough into a thick cylinder and place them into the pan and gently press them in. Allow it to rest till they dough raises and bake at 180-200C for 35-40 minutes.

Serving Ideas

A glass of crisp and floral Riesling or Gewurztraminer aaahhhh...

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