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WE KNEAD TO BAKE #7 : A Savoury Kugelhopf



  • 3 to 3 1/2 cups all-purpose flour
  • 2 tsps yeast instant
  • 1 tsp salt (or to taste)
  • 75 gm butter , at room temperature
  • 3/4 cup milk
  • 2 eggs , beaten lightly
  • 1/3 cup green bell peppers chopped
  • 1/3 cup tomatoes deseeded , pulp - free and chopped
  • 1 cup onions , finely chopped
  • 1/2 cup cheddar cheese diced (preferably sharp)
  • 1/3 cup walnuts coarsely chopped
  • 1 1/2 tsps black pepper coarsely crushed
  • 1 tsp thyme dried


  • Once again I used the processor. This can be done by hand but it will be a bit sticky to handle. 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 a 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 sautxe9 the onions with a pinch of salt till they turn golden brown. Remove and add to the bell peppers and keep aside.
  • Grease an 8u201d 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 youu2019re using a loaf tin or brioche moulds, then donu2019t 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 u201cfillingu201d. 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 u201clogu201d of dough and place it in the mould in a circular fashion and pinch the two ends together to close the u201ccircleu201d 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. This Kugelhopf should serve about 10 people and is also good for breakfast, as a snack or served with a simple soup


This Savoury Kugelhopf is being YeastSpotted!