Alsatian bacon guglhopf

Ingredients for 1 servings:

• 500 g flour, sifted
• 1 cube of yeast
• 2 ½ dl milk, lukewarm
• 160 g butter, soft
• 1 egg(s)
• 1 ½ tbsp sugar
• 1 tsp salt
• 150 g walnut kernels
• 250 g diced ham

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

a Gugelhupf for an aperitif

Put the flour in a bowl. Make a well in the center, crumble in the yeast, and cover with a little flour. Pour in about 1 dl of lukewarm milk, cover the starter dough with a cloth, and set aside until the yeast is dissolved. Add the sugar, salt, egg, butter, and the remaining milk and knead into a smooth dough. Cover the dough, keep warm, and let it double in size. Roughly chop the walnuts, except for a few for decoration, and dry-roast them in a pan, taking care not to over-brown them. Remove the nuts and, in the same pan, fry the ham cubes. Drain the ham and collect the fat. Add some of the cooled fat, the ham cubes, and the chopped nuts to the dough and gently knead in. Butter and flour a Bundt pan, place a walnut kernel in each well, place the dough on top, and let it rise again. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and bake the Bundt cake in the lower half of the pan for 45 minutes. Cover the pan, if necessary, toward the end to prevent the batter from overcooking. Test for doneness, and when the batter is cooked through, let it cool slightly in the pan and serve warm.