This is perfect alternative to sweeter version of Kugelhopf/ Gugelhupf / Gugelhopf is a southern German, Austrian , Swiss and Alsatian bundt cake. This Savory Kugelhopf with Cheddar, Scallion, Green apple and Bell Peppers is excellent Savory version of kugelhopf is loaded with cheddar cheese, apples and green and red bell peppers.
And at first I got upset, but then decided not to worry much. Then again yesterday I got a call from my Dad in India that my aunt (Parvathi Aathai/ dad’s sister) has passed away. She was his last surviving sister; she too has left this world.
Perhaps going to India and meeting my relatives once in a while would have been great. Going to India as often as I would like is not possible as hubby does not much a lot of vacation time, and we need to get my son a passport and PIO card. It will take some time. My aunt was the most beautiful among my dad’s sisters.
She would always take care of me when I was young. In my mind it was like a flashback going the scene in between childhood. She was also an excellent cook too.
I am going to miss her. In the last few years she had diabetes and was bedridden, and not keeping well for some time. She will be more peaceful in otherworld. Dad was really upset, but at same time he said to me that suffering is over for her.
Here comes the recipe.
Savory Kugelhopf with Cheddar scallion green apple and bell peppers
- 3 cups + 2 tablespoon/ 407g all-purpose flour
- 2 tsp/6g Red star quick rise instant yeast
- 1 teaspoon salt or to taste
- 5.3 tablespoon/75gm butter at room temperature
- ¾ cup/180g 2% milk
- 1 Jumbo egg beaten lightly
- 1 teaspoon oil for greasing
- ⅓ cup/54g chopped red bell peppers
- ⅓ cup /50 g chopped green bell peppers
- ⅓ cup+ 1 tablespoon/40g chopped green onions
- 1 /101 g chopped green apple
- 1 cup /4.15 oz/118g grated sharp cheddar cheese
- 1 ½ teaspoon/3g coarsely crushed black pepper
- 1 tsp/2g dried thyme
- ½ tablespoon/49g cumin seeds
- In a small microwave safe bowl add milk and butter and heat for about 1 minute or until butter melt, still milk is luke warm.
- In a bowl of kitchen aid stand mixer fitted with dough hook attachment, add flour, yeast, milk, egg and butter and mix everything to form smooth dough and transfer to greased pan to double in size. Cover the pan with shower cap. It took about 90 minutes double in size.
- In the meanwhile chop green bell pepper, red bell pepper, and green onion and set aside. Grate the cheese and set aside. When you are ready to incorporate with dough that is after the first rise. Chop green apple and mix everything with salt, black pepper, cumin seeds and thyme.
- Grease an 8” kugelhopf mold or bundt pan well especially around the center (or whatever pan/ tin you plan to use). Place little cheese, green onion, red bell pepper, green bell pepper and green apple at the bottom of the mould.
- Once the dough has risen, deflate it and incorporate the vegetables, fruit, cumin 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 “filling”. 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 “log” of dough and place it in the mold in a circular fashion and pinch the two ends together to close the “circle” of dough. Cover and let the dough rise for about an hour or so, until it reaches the edge/ rim of the mould. While it end of the second rise, preheat oven to 400F.
- Bake the Kugelhopf at 400F for about 40 minutes until the top is golden brown and sounds hollow when it is tapped or it register an internal temperature of about 200F.
- Unmold the Kugelhopf and let it completely cool on a rack. Slice and serve.
- It is really good with any soup.
Do you like this recipe with cheddar cheese try this too
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.