Alsatian Gugelhupf with bacon

Ingredients for 1 servings:

• 500 g flour, white
• 15 g yeast, or
• 2 tsp yeast (dry yeast)
• 1 tsp salt
• 150 g butter
• 3 eggs
• 200 ml milk
• 125 g bacon, finely diced
• 1 small onion(s), finely chopped
• 12 walnuts, halved

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Hearty Guglhupf from Alsace

Mix the flour, yeast, and salt; add the softened butter to the dough. Beat the eggs with a fork and add them, along with enough milk to form a fairly soft and sticky dough. Knead thoroughly for at least 10 minutes, until the dough pulls away from the sides of the bowl. Let it rise for about 1 1/2 hours. Meanwhile, sweat the bacon cubes in a dry pan; do not brown them! Remove them with a slotted spoon and briefly sauté the onion in the bacon fat. Butter a dish well, place a walnut half in each indentation at the bottom of the dish; finely chop the rest. Punch down the risen dough and stir in the bacon, onions, and remaining walnuts. Place the dough in the dish and let it rise for another hour. Bake for about 40-45 minutes at 200°C. Cut into slices and enjoy with a glass of wine or with soup or cheese at dinner.