KUGELHOPF (EGGLESS, SAVORY)

International food challenge #2

International Food Challenge is started by Shobhana and Saras.  This month's  recipe is   from Alsace Lorraine   They had given three recipes out of which I selected the Kugelhopf (eggless savory) as I found that most of the ingredients are available in the vicinity.

 Due to the busy schedule and cannot spent much time in searching for the ingredients, i decided to do with it and was loved by all.  especially, by the children, you will not believe I made it thrice.  Started on Saturday, did not turn out much well (though was tasting good)  as the outer cover was  very thick and really goofed up with it.  Decided to try my hand again on Sunday, and I tell you, it was marvellous.

 I always share the dish  which I make with my three neigbours (they are my judges)  and the children demanded  for more.  Hence I had to make it again in  the afternoon.  Was very happy with the outcome.

Thanks to Shobhana and Saras for giving the opportunity to try something new and i learnt the basics of baking by trying this recipe.

During this process, I also made wheat flour pizza base and came out very well.  Shall post the recipe later on.

Kugelhopf

Coming to the recipe now:


Ingredients:

For the Dough:

1.  All purpose flour (maida) - 1.5 cup
2.  Instant Yeast - 1 tsp ( I used dry yeast 1 and 1/4 tsp)
3.  Warm milk - 6 tbsp
4.  Curd - 2 tbsp (whisked at room temperature)
5.  Unsalted Butter softened - 2 and 1/2 tbsp ( i used nutrilite butter)
6.  Oil - 1 tbsp (used olive oil)
7. Sugar - 1 tbsp + a pinch of sugar for making yeast
8.  Salt 1/2 tsp

For the filling:

1.  Cheddar cheese 50 gms (I used britania)
2.  1 Medium onion chopped into small cubes.
3.  1/2 yellow bell pepper and 1/2 red bell pepper chopped into small cubes.
4.  1/2 zucchini cut into small cubes
5.  1 tomato, deseeded, cut into small cubes.
6.  1 tsp chilly flakes
7.  1/2 tsp freshly ground black pepper powder
8.  1 tsp Thyme or any herb seasoning (i used oregano)
9.  Salt to taste
10,  Oil as needed to saute the vegetables.


Preparation of Yeast:

1/4 tsp sugar
1 and 1/4 tsp dry yeast
2 tbsp warm water.

dissolve the sugar in water then add the yeast and mix it vigorously to get a smooth paste. cover with a cling film and keep aside.  after 10 minutes it is ready to use.

PREPARATION OF DOUGH:

In a mixing bowl, add  1 cup flour, salt, sugar and the softened butter.
Mix them well till it becomes crumbly.
Add in the warm milk,  whisked curd,  yeast to the flour and start mixing.

Now add the oil and combine with them well.
Now add the remaining flour and mix well with the dough.  You get a nice pliable dough.
Knead the dough for 5 minutes by hand or 2 minutes in the mixer to form a shiny and smooth dough.
Put it in a bowl, cover with cling film and keep aside to rise the same double in size.  You should keep in such a vessel that should have enough space to rise.  It took one and half hour (may be i used dry yeast)

Now let us prepare the filling:

In a tsp of oil, saute the onion with a pinch of salt  till it is half done, remove it in a bowl. ( i did not wait till it sweats and caramalised as per the original recipe).

Next  saute the tomato just for few seconds only and put it along with the onions.
Now saute the bell pepper with little salt, red chilli flakes and cook them for two minutes.  It should be crispy.  add with the above vegetables.
Finally add the zucchini with little salt and cook until it is half done and add to the veg mix.
Now add pepper powder, salt if required, the cheese  (i grated the cheese and mixed it) and the oregano   combine well and set aside.

Forming the log:

Once the dough has risen, punch them through and let the air out.  I divided the same into three parts.  Roll them to form a rectangle and spread the veggie filling evenly.  Start folding from top side till the end and I had a non stick tray for baking.  I kept the three logs in it for 30 minutes for the second rise.

Baking the Kugelhopf

Preheat the oven at 200 degree C for 5 minutes.  Place the tray in the oven and bake it for 30 minutes.

Cut and serve the same hot.

linking this recipe to IFC # 2 by Shobana Sekar