Savory Bundt Cake

Ingredients for 1 servings:

• 1 cube of yeast
• 1 pinch(s) of sugar
• 4 tbsp milk
• 500 g flour
• 2 m.-sized eggs
• 200 ml white wine, semi-dry, e.g. Riesling
• 150 g butter
• 1 tsp salt
• 150 g bacon, mildly smoked
• 100 g walnuts, finely chopped, or 100 g Emmental cheese, grated
• possibly herbs, chopped
• Fat, for the shape
• Breadcrumbs , for the form

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

with bacon, not just for wine festivals

Dissolve the yeast with a pinch of sugar in the lukewarm milk and let it swell. Place the flour in a mixing bowl. Slowly mix the eggs and the yeast-sugar-milk mixture into the flour. Gradually add the lukewarm wine until a firm dough forms. Knead and beat the dough thoroughly to aerate it. Gradually add the room-temperature butter. Remove the dough from the bowl and cover with a cloth. Let it rest for 45 to 60 minutes. Cut the bacon into cubes and knead into the dough along with the salt and chopped walnuts (or Emmental cheese and herbs). Butter a Bundt pan and dust with breadcrumbs. Pour the dough into the pan and let it rise for another 45 to 60 minutes, until it has doubled in size. Bake in a preheated oven at 180°C (165°C fan-assisted oven) for about 45 minutes, until golden brown. Cover with aluminum foil if it’s browning too quickly. Once cooled, turn out onto a wire rack. A great side dish—also great for grilling!