Bacon – Guglhupf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cube yeast, fresh
- 0.5 teaspoon ½ sugar
- 200 ml milk
- 450 g flour
- 75 g butter, melted
- 2 teaspoons salt
- 2 egg (s)
- Flour, for dusting
- 80 g walnuts
- 150 g bacon, streaky
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- Mix together the crumbled yeast, sugar and a little lukewarm milk. Let it go for ten minutes.
- Put the flour, melted fat, salt and eggs in a mixing bowl. Add the yeast mixture and the rest of the lukewarm milk. Knead into a soft dough with the dough hook of the hand mixer.
- Dust with flour and cover and let rise in a warm place for about an hour until the dough has doubled in volume.
- Roughly chop the nuts, cut the bacon into fine strips.
- Knead the dough vigorously with floured hands. Work in nuts and bacon. Put the dough in a greased bundt pan (25 cm diameter) sprinkled with flour and let rise for 20 minutes.
- Bake in the oven preheated to 175 degrees / convection 150 degrees / gas level 2 for about 50 minutes. Remove the Guglhupf from the tin and allow to cool.
- This goes well with Riesling or other Alsatian white wine.
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