Pretzel Gugelhupf

Ingredients for 4 servings:

• 5 rolls, stale
• 5 pretzel(s) (stale Brez’n / Brez’nstangerl)
• ½ liter milk, hot
• ⅛ liter cream
• 1 small onion(s), diced
• 60 g butter
• 4 eggs
• 10 g wheat powder
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the rolls and pretzels into roughly ½ cm slices, pour over the hot milk and cream, and let stand, covered, for about 10 minutes. Sauté the onion in butter, add to the pretzel mixture, and season with salt, pepper, and nutmeg. Separate three of the eggs, add the whole egg and the yolks of the other three to the pretzel batter. Beat the egg whites with the wheat powder until creamy (not stiff) and fold into the mixture. Butter a Bundt cake pan, sprinkle with breadcrumbs, fill with the mixture about 3/4 full, and bake in the oven at 160°C for 35-45 minutes. Turn the Bundt cake out onto a platter and sprinkle with a few flakes of butter. Cut at the table. It goes well with beef stew and game dishes, as well as with mushrooms in cream sauce.