for 1 bread

Bacon

160 g	diced bacon
3	red onions, cut into thin slices

Dough

500 g	zopf flour
1 tbsp	sugar
1 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 dl	milk
60 g	butter, soft

Rolls

1	egg, beaten
1 tbsp	milk

How it's done

Bacon

Without adding any oil, fry the diced bacon in a non-stick frying pan for approx. 3 mins. Add the onions, fry for approx. 10 mins., stirring occasionally, allow to cool slightly.

Dough

Mix the flour, sugar, salt and yeast in a bowl. Pour in the milk, add the butter with the bacon and onions, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Rolls

Flatten the dough slightly, shape into a ball, place on a baking tray lined with baking paper. Whisk the egg and milk, use half to glaze the rolls. Leave the rolls to rise for a further 30 mins. and glaze with the remainder of the egg. Using a knife, score the rolls with a cross.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack.

Show complete recipe