Savoury Kougelhopf with Bacon, Walnuts and Gruyère
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g strong white bread flour
- 1 tsp fast action dried yeast
- 150 ml milk
- 2 eggs
- 60 g unsalted butter
- 150 g smoked bacon lardons
- 60 g walnut halves
- 80 g gruyère cheese, grated
Nutrition (per serving)
- Calories
- 713 kcal
- Protein
- 28.6 g
- Carbohydrate
- 54.1 g
- of which sugars
- 3.8 g
- Fat
- 41.8 g
- of which saturates
- 17.1 g
- Fibre
- 3.7 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the bacon lardons in a dry pan for 5 minutes until golden, then leave to cool.
- 2
Warm the milk until just lukewarm, then whisk in the yeast and leave for 5 minutes until frothy.
- 3
Mix the flour with a pinch of salt in a large bowl, then work in the eggs, milk mixture and softened butter to form a soft, sticky dough. Knead for 8 minutes until smooth.
- 4
Knead in the cooled bacon, walnut halves and gruyère cheese until evenly distributed.
- 5
Grease a 1.5-litre bundt or kougelhopf tin, place the dough in it, cover and leave to prove in a warm place for 45 minutes until doubled in size.
- 6
Heat the oven to 180C (160C fan, gas 4) and bake for 30-35 minutes until deep golden and cooked through.
- 7
Cool in the tin for 10 minutes before turning out and slicing.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.