Bacon and onion Kugelhopf
Step 1: Preparing the dough
Slice the smoked bacon into thin sticks. Warm the milk and dissolve the yeast in it. Cover with flour, place salt and sugar on top, then add the eggs. Knead to give the dough elasticity, then add the butter. Knead until the dough no longer sticks to the sides of the bowl.
Add the melted onions and the bacon. Mix well.
Step 2: Assembling and baking the kugelhopfs
Let rise. When the dough has doubled in volume, punch down and slice into 1 1/4 ounce (35 g) portions to be placed into small pans 3 3/4 inches (9 cm) in diameter. If the kugelhopfs are to be made in large pans, weigh 1 pound 1 1/2 ounces (500 g) of dough per 8 inch (20 cm) pan. Roll the dough into balls and press down the middle to form a hole. Grease the pans and place the shaped dough in them. Let rise at 82 1/2°F (28°C) in the proofer, then cook in a 356°F (180°C) convection oven.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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