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


16 pieces


The original recipe with guaranteed success is for 16 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


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
Purchase ingredients now


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

How it's done


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.

Our recommendations

Similar recipes


Simply coloured eggs for Easter?

Try our Easter recipes to surprise your loved ones with something extra special – from cakes and roasts to seasonal veggies.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!