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By Joaquin Soriano

Recipe Savoury Kugelhopf

To make this dish

Ingredient list

  • Kugelhopf dough
    200 g Flour T65
    100 g T45 flour
    150 g egg
    100 g Whole milk infused with saffron (0,2 g)
    80 g Lescure Unsalted 250g butter Roll 82% fat
    8 g dry yeast
    6 g salt
    2 g black pepper
    80 g Comté cheese (aged 12 months), cubed
    60 g Sun-dried tomatoes, well drained and diced
    50 g Pitted green olives, diced
  • Spiced Chantilly Cream
    909 g Lescure UHT Cream 35% fat
    91 g Spice mix
    13 g Sweet paprika
    8 g Smoked paprika (Pimentón de la Vera)
    4 g Garlic
    2 g Dried oregano
    1 g cumin powder
    2 g Cayenne pepper
    15 g salt
    2 g honey
    18 g vinegar
    25 g olive oil

The recipe, step by step

  1. 01

    Kugelhopf dough

    Warm the milk to 40°C and infuse with the saffron pistils for 30 minutes.

    In the bowl of a stand mixer, combine the two types of flour, eggs, infused milk, and yeast.

    Mix for 3 minutes on low speed to combine the ingredients. Add the salt and pepper. Gradually incorporate the softened butter while kneading on medium speed. Continue kneading until the dough is smooth, homogeneous, and elastic, about 10-12 minutes in total.

    Cover and let proof for 1 hour at 24°C. The dough should rise, but not necessarily double in size.

    Gently deflate the dough, then fold in the Comté cheese, sun-dried tomatoes, and olives by hand or on low speed of the stand mixer. Mix just enough to distribute evenly without tearing the dough.

    Butter and flour the kugelhopf mould.

    Place the dough inside, smoothing it out evenly. Proof again for 45 to 60 minutes at 28°C, until the dough nearly reaches the rim of the mould.

    Preheat the oven to 170-175°C.

    Bake for 30 to 35 minutes.

    Unmould while hot and let cool on a rack.

  2. 02

    Spiced Chantilly Cream

    Prepare the spice mix: combine all the dry ingredients and grind finely in a blender.

    Add the honey, vinegar, and olive oil. Blend to a paste.

    Combine this spiced paste with the cold cream and let infuse overnight in the refrigerator.

    The following day, whip at medium speed until the texture resembles shaving foam.

    Transfer to a piping bag and pipe as desired.