This savory kugelhopf bread is great for breakfast, snacks, or with soup for dinner. I have made the vegetarian version of this skipping the ham/bacon and using vegetables instead. Kugelhopf Bread is well known in the Alsace region of France, as well as in Germany, Switzerland, and Austria, and variations of this are also found in some countries of Eastern Europe. We can refer to Kugelhopf as part cake and part bread because of its texture. The Kugelhopf is typically baked in a round pan with a hole in the center, somewhat similar to the Bundt pan, but heavier than it. Since it is a yeasted cake, the kugelhopf has a dense bread-like texture to it. This can be considered similar to a coffee cake that can be eaten with breakfast or as a snack.
Why make this recipe?
If you are a bread lover, then this is a must-make recipe. I love savory bread and this happens to be one of my favorites. Kugelhopf is a classic recipe that is made vegetarian in this version. It is a very filling bread recipe and can feed a crowd. So, it is a great option to bake for holidays or gatherings. The flavors and spices can easily be swapped to suit one’s needs. And if you own an Instant Pot, make sure to use the yogurt option and rise the dough to make it quicker.
Serving suggestion
Kuglehopf is a great bread to serve for breakfast. Since this is a savory version of the classic kugelhopf, we love to eat it for dinner along with some soup. I served it with some creamy lentil soup and it was just perfect. We had some leftovers and the boys ate it after school snack the next evening.
Ingredients and substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
For the Dough
Flour - I use all-purpose flour to make the savory kugelhopf. Bread flour should work as well. Yeast - I used Instant yeast in the recipe. I added it directly to the flour and then made a dough. If using active dry yeast instead of Instant yeast, use 25% more in the recipe. For example, in this particular recipe, we use 2 teaspoon of Instant yeast. If using active dry yeast, use 2 ½ tsp. Also, make sure to activate the yeast before adding it to the flour. Liquid Ingredients - We use milk to knead the dough along with butter and eggs. This is an enriched dough for the cake-like texture and flavor. Salt - To flavor the dough.
For the filling
Vegetables - I have used onions and bell peppers in the Kugelhopf bread recipe. We can also add tomatoes (I have done it in the past). Nuts - Pine nuts are what is traditionally used, but we can use any nut of our choice. I have used walnuts and pecans when baking the kugelhopf and each one has its own flavor. Spices - I went the Indian spice way and used garam masala in the filling. We can skip that or use any other seasoning to give it a different twist. Along with it, I have used Red chili powder, black pepper, and dried thyme. Again, the herbs can be skipped or swapped. We will also be using salt to flavor the filling. Cheese - We use cheddar cheese or any other sharp cheese in the kugelhopf recipe. I have used Mexican blend in the past as well.
Step-by-step process
To make the dough
In the bowl of the mixer, add 3 cups of flour, salt, and yeast. Attach the beater hook and mix well (1).
Slowly add the butter to the flour and mix until all the butter is well incorporated (2). Now slowly add the warm milk and mix till well blended.
Next, add the eggs and mix well again. Now change to a dough hook and knead until the dough pulls away from the sides of the bowl. Add a little flour if needed (I did not need more flour) to make it into a soft dough that will be slightly sticky (3). Do not add more flour than absolutely necessary.
Knead the dough until it is elastic and then transfer it into a well-greased bowl. Cover with plastic wrap and let it rise until doubles in volume. This could take anywhere from 1 ½ to 2 ½ hrs.
Proofing the dough using an Instant Pot - If you own an Instant Pot, place the dough in the greased inner pot (4). Make sure you use a glass lid to cover the IP and not the actual lid as it could get stuck under pressure (5). I set it on yogurt mode set it to low heat and timed it for 30 minutes (6). Most of the time, the dough would double in size in 30 minutes. If you feel, it needs a little more time, leave it for 10 more minutes (7).
To make the Kugelhopf filling
Heat 1 teaspoon oil in a pan and add the onions and the chopped bell pepper. Add the salt needed and the spices and mix well.
Stir fry until the onions and bell peppers are cooked and caramelized. Transfer it to a bowl and let it cool. I also added half the nuts to the filling mixture.
Shaping the dough
Once the dough has well risen, transfer it to the work surface. Deflate it and then incorporate all the fillings. The best way to do this would be to spread the dough (1) and then add all the filling in the center of the dough (2).
Fold the dough over the filling and then knead it. This will ensure an even distribution of the filling around the dough (3). This step would be very sticky, so use a scraper to help you knead. Do not add more flour.
Roll the dough into a long roll that can fit comfortably around the pan (4).
Grease the Bundt pan or kugelhopf pan liberally with oil, especially around the center stem (5). Now sprinkle a little bit of the pine nuts (or whatever nuts you are using) in the base of the pan (6). Do not do this if you are using a loaf pan. You could stick the nuts gently on top of the dough after the second rise, just before baking.
Finish rolling the dough into a log and then lift it slowly and place it in the pan (7).
Pinch the edges well to close the circle. Cover and let it rise again until the dough reaches the rim of the baking dish. This could take again anywhere from an hour to 1 ½ hours (8).
Preheat the oven to 400 F (200 C) and bake the kugelhopf for about 35 – 40 minutes until the top is golden brown and the bread sounds hollow when tapped.
Unmold the kugelhopf bread from the pan and then let it cool on a wire rack. Slice and serve with breakfast or soup.
Expert Tips
Make sure that you use yeast that is not expired. If the yeast is old, use a new batch. Do not be tempted to add more flour when kneading the dough for kugelhopf. The dough has to be elastic and soft. When incorporating the filling in the dough, take your time to spread. This way every slice of the kugelhopf will have enough filling and flavor. Let the kugelhopf bread completely cool before slicing. The center of the bread may take a bit to cool down and may appear wet and doughy if not cooled completely.
Frequently asked questions
More Savory Bread Recipes
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