Entree: France – Alsace – Kugelhopf Salé (Savory Alsatian yeast-baked ring cake filled with ham and cheese)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 40 min

Additional 2 hrs 15 min

Total 2 hrs 50 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 3/4 cup (180 ml) warm whole milk (about 100–110°F / 38–43°C)
- 2 tbsp (30 ml) warm water
- 1 tbsp (12 g) granulated sugar
- 3/4 tsp (4 g) fine salt
- 2 large eggs, room temperature
- 6 tbsp (85 g) unsalted butter, softened, plus extra for greasing
- 8 oz (225 g) cooked ham, diced
- 8 oz (225 g) Gruyère or Emmental cheese, grated
- 2 tbsp (6 g) fresh chives, chopped
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) caraway seeds (optional)
- 1 tbsp (15 ml) olive oil or melted butter for brushing

Instructions

1. In a small bowl combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, whisk flour and salt. Add yeast mixture, warm milk, and eggs; mix on low until a shaggy dough forms.
3. Add softened butter a tablespoon at a time while mixing on medium speed; continue kneading 6–8 minutes until dough is smooth and elastic and pulls away from the bowl.
4. Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
5. Meanwhile butter a 9–10 cup (about 2.3 L) kugelhopf or Bundt pan thoroughly. Preheat oven to 350°F (175°C).
6. Turn risen dough onto a lightly floured surface and gently deflate. Fold in diced ham, grated cheese, chives, black pepper, and caraway seeds until distributed evenly.
7. Shape dough into a ball and place in prepared mold, tucking seams underneath. Cover and let proof 30–45 minutes until puffy and nearly doubled.
8. Brush the top with olive oil or melted butter and bake 35–45 minutes, tenting with foil if the top browns too quickly, until golden and a skewer inserted into the center comes out clean and internal temperature reaches about 190°F (88°C).
9. Cool in pan 10 minutes, then invert onto a rack and cool 15–20 minutes before slicing. Serve warm or at room temperature.