Savoury bacon and walnut kouglof
An Alsatian ring-shaped brioche with bacon and walnuts, sliced for an appetiser.
Active time45 min
Cooking1 h
Total5 hResting : 3 h 30 min
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Ingredients
- 150 g unsalted butter
- 200 g whole milk
- 2 eggs
- 150 g bacon lardons
- 80 g walnut kernels
- 510 g wheat flour
- 20 g fresh baking yeast
- 10 g fine salt
- 15 g caster sugar
Preparation
Fry the bacon in a dry frying pan until lightly browned. Drain and leave to cool while kneading the dough. Roughly chop the walnuts with a knife.
150 g bacon lardons80 g walnut kernels- frying pan
- turner
- knife
- chopping board
Dissolve the yeast in the slightly warmed milk. Put the dough flour (500 g), salt, sugar and eggs in the mixer bowl. Add the yeast milk and knead until the dough pulls away from the sides. Knead in the softened dough butter (140 g), followed by the cooled bacon and walnuts. Cover and leave in a warm place for about 90 minutes until doubled.
150 g unsalted butter200 g whole milk2 eggs510 g wheat flour20 g fresh baking yeast10 g fine salt15 g caster sugar- small saucepan
- stand mixer with dough hook
- clean tea towel
Grease a 24 cm kouglof tin with the reserved tin butter (10 g), then dust with the reserved flour (10 g). Gently press the gas out of the dough and arrange it evenly around the central tube. Cover and leave for about 90 minutes until well risen.
- 24 cm kouglof tin
- pastry brush
- clean tea towel
Preheat the oven to 180 °C. Bake for about 45 minutes until golden and a skewer inserted into the crumb comes out without raw dough.
- oven
- wooden skewer
Cool in the tin for about 20 minutes, then turn out onto a rack. Slice to serve.
- cooling rack
- knife
- chopping board
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration