Salted Kougelhopf

Salted Kougelhopf

Déborah Libs
Difficulty Icon
Beginner
Recipe Time Icon
50m
5
Videos
A very tasty and savory version of the traditional Alsatian Kugelhopf, made with an parsley-flavored aromatic poolish and garnished with fried bacon, walnuts and onions, available in the original large format and in individual versions.
Salted Kougelhopf
Completion time
Preparation
50m
Baking
14h30
Resting
45m
Techniques taught
  • Preparing a poolish
  • Preparing an aromatic poolish
  • Forming a glutinous network
  • Adding inclusions to a dough
  • Flavoring a dough
  • Kneading Kugelhopf dough with a mixer
  • Greasing a mold
  • Lining a mold
  • Using a brush
  • Balling up dough
  • Degassing a dough
  • Final proof & dough rising
  • Crushing dried fruit
  • Shaping a Kugelhopf
  • Baking a viennoiserie in a mold
  • Baking a Viennese pastry
  • Baking a Kugelhopf
Discover the first step of this course for free

Step 1 : Parsley-flavored aromatic poolish

Déborah Libs
Déborah Libs
Head Baker | World Champion Viennese Pastry
Head Baker | World Champion Viennese Pastry

Step 2 : Kneading the dough and First proof

Step 3 : Preparing the Kougelhopf molds

Step 4 : Weighing, shaping into a ball & final proof

Step 5 : Baking the small and large Kugelhopfs and presentation

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