Rosemary and bacon Gugelhupf

Rosemary and bacon Gugelhupf

Total: 3 hr 45 Min. | Active: 30 Min.
Nutritional value / piece: 288 kcal
, Fat: 18 g
, Carbohydrate: 23 g
, Protein: 9 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Dough

500g white flour
1tsp salt
½cube yeast (approx. 20 g), crumbled
2 ½dl milk
1 egg, beaten
150g butter, soft

To add the ingredients

250g country bacon whole
4sprigs rosemary
2tbsp hazelnuts
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Utensils

One ring-shaped cake mould (holding approx. 2 l), greased and floured

How it's done

Dough

Mix the flour, salt and yeast in a bowl.

Add the milk, egg and butter, knead to form a soft, smooth dough.

Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To add the ingredients

Remove the bacon rind, cut the bacon into thin sticks. Finely chop the rosemary, coarsely chop the nuts.

Knead the bacon, rosemary and nuts into the risen dough.

Place the dough in the prepared tin, cover and leave to rise for a further 30 mins. at room temperature.

Bake for approx. 45 mins. in the lower half of an oven preheated to 200°C.

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