Even more testings and trials

Happy to have tried out yet another recipe managed to do a Cheese and Spinach Marbled Kugelhopf. It was one to impress and most important of all it was actually fun to do.. you just need a couple of hours to leave the dough to rest. The Kugelhopf is a typical Alsace cake for which Rachel Khoo has presented a savoury version that can be served on its own, even without butter, or else with meats, pates and cheeses.


So i started with making 2 sets of dough, a cheesy one and a spinach dough for which i didn't use actual spinach but I had beetroot leaves which belong to the spinach and chard family and are still as tasty just a bit on the bitter side. However, you can't really taste the difference in this recipe as the flour dilutes the flavour.

As you can see the I have rolled out the two set of dough in rough rectangular shapes and put them on top of each other with a layer of egg mix in between to make them stick together. Later i folded the dough 3 times to shape it into a roll after which I put it into a buttered bunt cake mould with sprinkled chopped nuts. Baked it in the oven and inserted a skewer to check if its done. After which I let it rest for 15 minutes and turned it over and this was the end result! Quite pretty and eye catching for a nice dinner with friends.

There's a recipe of the sweet version of the Kugelhopf filled with dried fruits, prunes and a bit of Cognac or a splash of Rum, however, this was a good taster and ideal during lent.