Kugelhopf Recipe

bread and yeast
author pic


 Updated 24/08/2017

 See comments

It is thought that this recipe was introduced into France by Marie Antoinette.


  • 1/2 cup (4oz) diced bacon
  • 1 finely chopped onion
  • 4 cups (1lb) strong white bread flour
  • 4 tablespoons (2oz) butter
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons (2oz) walnuts chopped
  • 1/2 yeast cake (1/2 oz fresh yeast)
  • 2 beaten eggs
  • 5 fluid oz warm water
(see measure conversions for more information on quantites)


  1. Fry together the bacon and the onion for 5 minutes.
  2. Cool.
  3. Place the flour into a warm bowl and rub in the butter.
  4. Stir in sugar, salt, bacon mixture and walnuts.
  5. Mix the yeast with a little of the water and mix into the other ingredients along with the eggs and the rest of the water.
  6. Mix to a soft dough and then knead on a lightly floured surface for 10 minutes or until smooth.
  7. Place in a greased loaf tin.
  8. Leave to prove until double in size.
  9. Bake in a preheated oven 190oC/375oF/gas mark 5 for 30 minutes.

Prep Time: 90 minutes

Cook Time: 30 minutes

Yield: 1 loaf


E-mail (Will not appear online)
Powered by Comment Script