Summary

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

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Instructions

1. Mix together the crumbled yeast, sugar and a little lukewarm milk. Let it go for ten minutes.
2. 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.
3. Dust with flour and cover and let rise in a warm place for about an hour until the dough has doubled in volume.
4. Roughly chop the nuts, cut the bacon into fine strips.
5. 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.
6. 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.
7. This goes well with Riesling or other Alsatian white wine.