French cuisine · Dough, Pasta & Rice

Savory Kougelhopf

Savory Alsatian bundt bread made of soft yeast dough with Comté, walnuts and onions, baked in a ring.

Ingredients · for 8 servings

• 450 g flour
• 1 cube fresh yeast (42 g)
• 200 ml lukewarm milk
• 150 g butter
• 3 eggs
• 150 g Comté cheese
• 120 g walnuts
• 2 onions
• 1 tsp caraway seeds
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Dissolve the yeast in the lukewarm milk, mix with 100 g flour and let the starter rise covered in a warm place for 20 min until bubbly.
2. Finely dice the onions and sweat in 30 g of the butter for 8 min until golden, toast the caraway for 1 min and let everything cool.
3. Add the remaining flour, the eggs, 1.5 tsp salt, nutmeg and pepper to the starter, knead for 8 min and work in the remaining soft butter piece by piece, until the dough is glossy and comes away from the bowl.
4. Knead in the diced Comté, the roughly chopped walnuts and the cooled onions and let the dough rise covered for 60 min until doubled in volume.
5. Thoroughly butter a 22 cm bundt pan, place the dough in as a ring and let rise for another 30 min, until it almost reaches the rim.
6. Bake in the preheated oven at 180°C for 45-50 min, covering with foil after 30 min if the top browns too much, then let rest in the pan for 10 min and unmold lukewarm.