Summary

Ingredients

• 500g flour
• 250 ml milk, lukewarm
• 1 cube yeast
• 250 g butter
• 2 egg (s)
• 1 pinch (s) sugar
• salt
• 200 g bacon, streaky
• 1 onion (s)
• 1 tablespoon oil
• 2 tablespoon breadcrumbs for the pan
• Fat for the shape

Print Recipe Pin Recipe

Instructions

1. Knead the flour, milk, crumbled yeast, butter, eggs, sugar and salt with the dough hook of the hand mixer to form a smooth dough. Cover and let rise in a warm place for about 60 minutes. Cut the bacon into small cubes. Peel the onion and finely chop. Heat the oil in a pan. Fry the bacon and onion in it until the onion is translucent. Allow to cool slightly. Work the bacon and onion mixture into the yeast dough using the dough hook of the hand mixer. Cover the dough and let rise for another 30 minutes. Preheat the oven to 190 degrees (convection 170 degrees). Grease a bundt pan and sprinkle with breadcrumbs. Pour in the dough and bake for 45-55 minutes. Then let the Gugelhupf rest in the tin for approx. 5 minutes, then turn it out onto a rack and let it cool down.