Salted Kougelhopf

Salted Kougelhopf

Déborah Libs
Difficulty level icon
Beginner
Completion time icon
0h50
5
Videos
A very tasty and savory version of the traditional Alsatian Kugelhopf, made with an parsley-flavored aromatic poolish and garnished with fried bacon, walnuts and onions, available in the original large format and in individual versions.
Salted Kougelhopf
Total completion time
Completion time
0h50
Cooking time
45 minutes
Rest period
14h30
Techniques taught
  • Preparing an aromatic poolish
  • Preparing a poolish
  • Final proof & dough rising
  • Kneading Kugelhopf dough with a mixer
  • Forming a glutinous network
  • Greasing a mold
  • Shaping a Kugelhopf
  • Degassing a dough
  • Baking a Viennese pastry
  • Baking a viennoiserie in a mold
  • Baking a Kugelhopf
  • Crushing dried fruit
  • Lining a mold
  • Balling up dough
  • Flavoring a dough
  • Using a brush
  • Adding inclusions to a dough

Check out the first segment of this course for free

Étape 1 : Parsley-flavored aromatic poolish

Déborah Libs
Déborah Libs
Head Baker et World Champion Viennese Pastry
Head Baker et World Champion Viennese Pastry

Étape 2 : Kneading the dough and First proof

Étape 3 : Preparing the Kougelhopf molds

Étape 4 : Weighing, shaping into a ball & final proof

Étape 5 : Baking the small and large Kugelhopfs and presentation

Déborah LibsDéborah Libs

Déborah Libs

Head Baker et World Champion Viennese Pastry
Déborah Libs is a Head Baker and Pastry Chef from Alsace, and World Champion Viennese Pastry Chef.

Passionate about her native region heritage, Déborah has been baking Alsatian specialities with her family ever since she was a child. Choosing a career as a baker was an obvious choice.
After completing her vocational studies and earning a CAP in baking, then a CAP in pastry-making, the chef completed her training with a master's certificate. After entering several competitions, Déborah entered the Bakery Masters in 2018 and was crowned World Viennese Pastry Champion.

Déborah then seized the opportunity to put her passion into practice and joined a French bakery in Chicago for 4 years, working with Pierre Zimmerman, twice sacred World Bakery Champion. She passed on her love for her region through traditional products that come from the other side of the Atlantic.
At the same time, the Chef hosted numerous demonstrations around the world, as she has always been keen to pass on her expertise.

Now that she is back in France, Déborah's ambition is to open her own bakery which would stay true to what she values: traditional products from her region, classic bakery products and original products from her creations that are both technical and gourmet.

For VoilaChef, Déborah invites you to join her and make 3 of her favorite products: a savory Alsatian Kugelhopf, a delicious two-tone raspberry and chocolate puff pastry brioche, and a classic or coconut version of the Swiss stripe roll.

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5 stars Trustpilot VoilaChef
A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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MA
Max
9
January
2024
5 stars Trustpilot VoilaChef
The recipes are easy to understand, with clear step-by-step instructions. The levels of difficulty are well respected, so you know where you're going when you're looking for a recipe.
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SY
Sylvie Leandri
10
May
2024
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I really like Voilà Chef's courses. Precise, clear... reassuring... you get there, it's great. Thank you so much 😃
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RU
Ruthy
16
May
2024
5 stars Trustpilot VoilaChef
Great online training platform. The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist. If you're still hesitating, go for it!
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