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Salted Kougelhopf with bacon and nuts
120 min
Moderate
Easy
Discover the traditional Alsatian pastry revisited here in a savory version to serve as an aperitif or buffet. The texture is soft and airy at the same time, the dough having had time to rise twice. The fine bubbles of a Crémant d'Alsace will lightly underline this Kougelphopf while leaving the mouth clean for the rest of the meal. We recommend our Crémant Brut Premium.
Ingredients
Preparation:
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Mix the ingredients and knead the kougelhopf dough
Warm the milk. Dissolve the yeast in one half. Put the flour in a large bowl, make a hole in the center and break the egg. Mix the flour, the egg and the salt, adding the rest of the warm milk little by little. Knead vigorously for at least 15 minutes to aerate the dough. Then add the softened butter and the yeast diluted in the milk. Beat the dough again until it comes away from your hands.
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Cover and let the dough rise
In a temperate place until it doubles in volume.
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Start a second kneading
To make the dough fall back, work it gently. Add some of the coarsely chopped walnuts and the lardons previously browned in a hot pan.
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Pour the mixture into the kougelhopf mold
Butter a kugelhopf pan and place a walnut kernel in each groove. Pour the dough on top and let it rise a second time until it reaches the edge of the pan.
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Bake the kougelhopf in the oven at 200
We were just talking about that!
Avis clients
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