When you talk Gugelhupf, you often think of the sweet Gugelhupf with its kirsch-marinated currants, the almonds that decorate the top and the icing sugar that encircles it with a dusting of white like the snow on Mount Fuji. But we often forget that a savoury version of this ambassador of Alsatian gastronomy also exists.
In its savoury version, the currants and almonds have been replaced by cubes of smoked pork belly (or bacon) and walnuts, which make this tasty brioche one that’s perfect for an aperitif.
And then there are so many ways of writing Gugelhupf in French: kouglof, kouglouf, kougelhof, kugelhopf, kugelopf, or kugelhof. So difficult to write yet so easy to eat!
Allergy: egg, nuts, gluten.