Bacon, Onion and Walnut Kugelhopf
You can never have too many side dish recipes, so give Bacon, Onion and Walnut Kugelhopf a try. This recipe makes 10 servings with 390 calories, 8g of protein, and 25g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have almonds, salt, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
In a medium skillet, cook the bacon over moderate heat, stirring, until lightly browned, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels.
Add the onion to the skillet and cook, stirring, until softened but not browned, about 5 minutes; using a slotted spoon, transfer to paper towels.
In a standing mixer fitted with a paddle, combine the milk, sugar and yeast and let stand for 5 minutes.
Add the egg and salt and beat at medium speed until blended. Gradually add the flour and continue beating until the dough is elastic, about 4 minutes. Gradually add the 11 tablespoons of softened butter, beating until the dough comes cleanly off the side of the bowl, about 8 minutes. At low speed, beat in the bacon, onion and walnuts until evenly distributed throughout the dough. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until doubled in bulk, 2 to 3 hours.
Generously butter a 9-inch kugelhopf mold or fluted tube pan and set the almonds in the indentations in the bottom. Punch down the dough, shape it into a ball and make a hole in the middle. Set the ring of dough in the mold, cover and let rise until the dough almost reaches the top of the mold, about 1 hour.
Bake the kugelhopf for about 40 minutes, or until golden brown.
Transfer to a rack and let stand for 10 minutes, then unmold.
Brush with the melted butter while still warm and serve at room temperature.