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Chef Dave Bergmann,
Bergmann’s on Lombard

Part cake, part bread, kugelhopf is a special breakfast item from Alsace, the northeastern region of France. This centuries-old recipe can be easily adapted to suit any family’s taste. A Bundt pan is a suitable substitute if you don’t have an authentic mould.

2 1/4 cups all-purpose flour
5 Tbsp sugar
2 1/2 Tbsp salt
60 g fresh baker’s yeast
2 eggs
1 1/4 cup milk
1 1/4 cup butter
1 cup chopped walnuts
12 bacon strips, chopped

1. Preheat oven to 350°F.
2. In a pan, fry chopped bacon.
3. In a mixer on high speed, combine flour, sugar, salt and yeast. Add eggs and milk. Mix until dough becomes elastic and releases from sides of bowl. (approx. 10 mins)
4. Add butter. Mix until dough becomes elastic and releases from sides again. (approx. 10 mins)
5. Reduce mixer speed and carefully add chopped walnuts and bacon. Mix well.
6.  Cover bowl with cloth and allow dough to rest for 1 hr at room temperature.
7. Deflate dough by folding and pushing out air. Place in greased loaf pan and allow dough to rise to double in size (1-2 hrs). Bake in oven for 20-30 mins until kugelhopfs turn golden brown.

Yield 2 large loaves

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