Savoury Kugelhopf – Eggless

For this month’s IFC challenge we are exploring French cuisine chosen by Shobana. French cuisine is one of the most challenging vast cuisines of the world. In particular Alsace-Lorraine region is chosen for the challenge which inherits partly German and partly French Culture.

Alsace and Lorraine are separate regions in France’s North-Eastern corner, and share borders with Belgium, Luxembourg, Germany and Switzerland. Alsatian cuisine, is based on Germanic culinary traditions, is marked by the use of pork in various forms. Traditional dishes include baeckeoffe, tarte flambee, quiche lorraine, choucroute and fleischnacka. Southern Alsace, also called the Sundgau is characterized by carpe frite that also exists in Yidish tradition. Though there are many recipes to try from this region, we were asked to pick one from Tarte Flambee, Kugelhopf and Quiche Lorriane.

I chose to make Savoury Kugelhopf, which is soft yeasted cake. Kugelhopf is usually a sweet cake made with raisins, almonds etc but this Kugelhopf is a savoury bread filled with vegetables like onions, bell pepper, tomatoes and zuchhini.

Here’s how to make Savoury Kugelhopf with step by step photos…

Ingredients

For the Dough

All Purpose Flour	1 ½ cup
Instant yeast	1 tsp
Unsalted Butter	2 ½ tbsp. [room temperature]
Sugar	1 tbsp
Salt	½ tsp
Curd whisked	2 tbsp [room temperature]
Warm milk	6 tbsp
Oil	1 tbsp

For the Filling

Onion	1 medium size
Tomato	1 medium size
Bell pepper	1 [Any color]
Zucchini	½
Chilli flakes	1 tsp
Black pepper powder [fresh]	½ tsp
Italian Mixed herbs [dry]	1 tsp
Cheddar cheese	50 gm
Oil	2 tsp
Salt	As needed

Method

Preparing the Dough

Add one cup of flour, sugar, salt, yeast and softened butter to a mixing bowl. Mix everything together so that the mixture looks crumbly.

Now add the warm milk and the whisked curd to the flour and start mixing now the dough will be very much sticky.

Add the oil, remaining flour and mix thoroughly. Knead the dough for about 4 to 5 minutes if using your hand, else 2 minutes on the mixer to form a shiny and smooth dough.

Cover and keep it in a warm place for an hour to let them raise double in size.

Meanwhile let’s work on the filling.

Chop the onions, bell pepper, zucchini in to small cubes. Deseed the tomatoes and cut it in to small cubes.

Sautéing the Veggies

In a pan heat one tsp of oil, sauté the onions with a pinch of salt until it sweats and caramelized. Remove them and set aside in a bowl.

Next sauté the tomato just for few seconds and remove them to the bowl.

Add one tsp of oil and chopped bell pepper with red chilli flakes, salt and cook them for a couple of minutes so that it remains crisp.

Finally add in zucchini with a pinch of salt until it is half way cooked and switch off the stove.

Add all the veggies together, followed by ground pepper powder, cheese and herb seasoning. Combine well and set aside. Check for salt and add only if needed.

Forming the log

Once the dough has risen, punch them through and let all the air out.

Roll them to form a rectangle and spread the veggies filling evenly over the top.

Roll them from the top to form a log. 

Now place the log in the greased bundt pan or cake pan [I used 8 inch pan] and spread it as shown in the photo.

Keep in a warm place for the second rise for 30 minutes.

Baking the Kugelhopf

Preheat the oven to 200˚C for 5 minutes. Place the second risen dough and bake for 30 minutes. Let it cool for 3 to 5 minutes and serve it hot.

Super delicious Kugelhopf is ready to be enjoyed, tastes good as it is, no need for any side.

Thank you all for visiting my blog, please come back again for more exotic recipes from all over the world.

Sending this to Shobana's space for IFC, 

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