John Myers
Ingredients for 1 servings:
- 550 g wheat flour (type 405 or 550)
- 250 ml white wine, dry
- ½ cube of yeast
- 1 pinch(s) of sugar
- 5 g salt
- 250 g diced ham
- 100 g sunflower seeds
- 80 g raisins
- 1 onion(s)
- 1 egg(s)
- 150 g Classic crème fraîche
- rosemary
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes
Grease the Bundt pan. If you have a silicone pan, this step is unnecessary. Dissolve the yeast in the wine. Put the flour in a bowl and make a well in the center. Pour in the yeast-wine mixture and stir in a little flour from the edges to create a pre-dough that is neither too runny nor too thick. Sprinkle the pre-dough with a little flour and let it rise for 15 minutes. In the meantime, peel the onion and cut it into small cubes. Add the onions, sunflower seeds, diced ham, raisins, sugar, salt, the egg, crème fraîche, and rosemary to the pre-dough and knead everything well using the dough hook of a hand mixer. Place the dough on a floured surface and shape it into an oblong log. Place this log in the Bundt pan and press it into the pan to form a ring. Cover with a clean tea towel and let it rise in a warm place until it has doubled in size. Preheat the oven to 200°C and bake the Bundt cake for 50-60 minutes (tap the cake to test it!). Then remove from the oven, let it cool slightly, and then turn it out of the pan. The Bundt cake can be prepared the day before, so you only need to warm it up a bit the next day.
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