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.