Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as ☆Kouglof Noix et Lardons☆

☆Kouglof with Walnuts and Bacon☆

Name: ☆Kouglof with Walnuts and Bacon☆
Yield: Serves 6 servings
Ingredients: 2 cups all-purpose flour (250 g); 1 teaspoon fine salt (6 g); 2 teaspoons granulated sugar (10 g); 1 tablespoon active dry yeast (12 g); 2 large eggs; 5 1/2 tablespoons unsalted butter, cubed and softened (80 g); 1 1/2 tablespoons 2% milk (2 cl); 1/3 cup chopped walnut halves (50 g); 1/3 cup smoked bacon pieces (50 g); 1/3 cup chopped onions (50 g); 1 cup shredded Swiss cheese (100 g); 2 tablespoons unsalted butter (30 g); 1/4 cup walnut halves (30 g)

Au Rèl @AuRel

ꪖꪶડꪖᥴꫀ 😉

Kougelhopf, originally from Alsace... A classic from my region and my favorite savory recipe! There are so many ways to spell it: kouglof, kougelhof, kugelhof, kugelopf, kougelhopf, kugelhopf, or kouglouf... I love it!

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Ingredients

Serves 6 servings

2 cupsall-purpose flour (250 g)
1 teaspoonfine salt (6 g)
2 teaspoonsgranulated sugar (10 g)
1 tablespoonactive dry yeast (12 g)
2large eggs
5 1/2 tablespoonsunsalted butter, cubed and softened (80 g)
1 1/2 tablespoons2% milk (2 cl)
1/3 cupchopped walnut halves (50 g)
1/3 cupsmoked bacon pieces (50 g)
1/3 cupchopped onions (50 g)
1 cupshredded Swiss cheese (100 g)
2 tablespoonsunsalted butter (30 g)
1/4 cupwalnut halves (30 g)

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Steps

1

Blanch the smoked bacon pieces in a saucepan: start with cold water, then bring to a boil. Drain. Sauté the bacon with the onions in a skillet, then drain again on a paper towel.
2

Warm the milk in a saucepan, then dissolve the yeast in it. Cut the butter into cubes and let it come to room temperature. Chop the walnuts.
3

In the bowl of a stand mixer fitted with a dough hook, add the flour. Add the eggs, salt, and sugar, then start mixing on medium speed. Finish by adding the milk and yeast mixture, the softened butter, bacon, onion, cheese, and chopped walnuts.
4

Knead the dough on high speed for about 10 minutes. (The dough should no longer stick to the sides and should form a smooth ball.)
5

Cover with a damp cloth and let the dough rise in a warm place until doubled in size, about 1 hour.
6

Butter the baking pans and place the walnut halves at the bottom.
7

Fill the pan halfway with the dough, making a hole in the center and gently stretching the dough so it bakes evenly. Let the dough rise again for 1 hour.
8

Preheat the oven to 400°F (200°C). Bake the kouglof for 40 to 50 minutes. Let it rest for 10 minutes before unmolding onto a wire rack.
9

Let cool before serving.

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Au Rèl @AuRel

Published in the US on August 04, 2025 14:01

ꪖꪶડꪖᥴꫀ 😉

👉 Retrouvez moi sur Instagram @aurel_funetfastoche 👈👧Maman🍰 Sérial Gourmande 🍒 Passionnée Compulsive 🥐 Pâtissière Amatrice🍦Avec un Grain de Folie 🦄 Créatrice 👑 Challengeuse☀ ᠻꪊꪀ & ᠻꪖડ𝕥ꪮᥴꫝꫀ

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