Rich savory version of the classic with bacon, cheese, and herbs — perfect for brunch or lunch.
This savory spin on the traditional Kugelhopf uses the same yeasted, buttery dough but replaces sweet raisins with crispy bacon, cheese, and herbs. The result is a tender, fragrant bread-cake studded with savory elements, sliced and served warm with butter. It's a showstopper for brunch gatherings and pairs perfectly with soup or salad.
Serves 8
Mix yeast with warm milk. Let sit 5 minutes until foamy.
Cream butter and add eggs one at a time. Mix in yeast mixture, flour, and salt. Knead until smooth.
Let dough rise in a greased bowl for 1.5 hours until doubled. Fold in bacon, cheese, and thyme.
Shape into a greased bundt mold. Rise 45 minutes. Bake at 180°C (350°F) for 45-50 minutes until golden. Cool before slicing.
Cook bacon until crispy and drain well to prevent greasiness.
Don't overstuff with cheese — it can weep during baking.
Slice with a serrated knife for clean cuts.
Add caramelized onions and mushrooms
Use different cheeses like emmental
Top with a coarse sea salt crust
Best eaten fresh. Wrap in foil and refrigerate for 3 days. Reheats well.
The savory Kugelhopf adaptation emerged as home cooks experimented with the traditional sweet version, creating a versatile bread for everyday meals.
Yes, add sautéed mushrooms, caramelized onions, or sun-dried tomatoes.
A skewer inserted in the center should come out clean.
Per serving · 8 servings total
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