for 16 pieces

Dough

500 g	white flour
1 tsp	salt
½ cube	yeast (approx. 20 g), crumbled

2 ½ dl	milk
1	egg, beaten
150 g	butter, soft

To add the ingredients

250 g	country bacon whole
4 sprig	rosemary
2 tbsp	hazelnuts

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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