Bacon Bundt Cake

Ingredients for 1 servings:

• 1 cube of yeast, fresh
• ½ tsp sugar
• 200 ml milk
• 450 g flour
• 75 g butter, melted
• 2 tsp salt
• 2 eggs
• Flour, for dusting
• 80 g walnuts
• 150 g bacon, streaky
• Fat and flour for the mold

Instructions

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

Kouglof on Lard

Mix together crumbled yeast, sugar, and a little lukewarm milk. Let it rise for ten minutes. Put the flour, melted fat, salt, and eggs in a mixing bowl. Add the yeast mixture and the remaining lukewarm milk. Using the dough hook of a hand mixer, knead into a soft dough. Dust with flour, cover, and let rise in a warm place for about an hour, until the dough has doubled in size. Roughly chop the nuts and cut the bacon into fine strips. Knead the dough vigorously with floured hands, incorporating the nuts and bacon. Pour the dough into a greased and floured bundt cake tin (25 cm in diameter) and let it rise for 20 minutes. Bake in an oven preheated to 175°C/150°C fan/gas mark 2 for about 50 minutes. Remove the bundt cake from the tin and let it cool. Riesling or another Alsatian white wine goes well with it.