Out of the many prominent dishes from the region, we were asked to pick 1 of the 3 dishes: Tarte Flambe/ Kugelhopf & Quiche Lorraine. I chose to make Savory Kugelhopf.
Kugelhopf or Gugelhupf is a yeasted soft – a hybrid between cake and a bread. Usually kugelhopf is a sweet bread that contains raisins, almonds and is flavored with citrus. Some also contain candied fruits and nuts. A lesser known version of the Kugelhopf is its savoury Alsatian version called the Kugelhopf aux Lardons. “Lardons” is the French word for bacon, and this version is typically made with onions, ham/ bacon, walnuts and herbs.
Kugelhopf is a rich bread almost like brioche and has eggs in it. I used ’egg replacer’ in place of eggs and the bread turned out great. This bread is baked in a Kugelhopf pan, but can also be baked in a bundt pan, a regular loaf pan or a muffin pan.
Recipe adapted from Aparna’s My Diverse Kitchen & Vardhini’s Cook’s Joy:
