Only at the weekend: 20% off all wines*
Show more
- Home
- Inspiration & Gifts
- Recipes
- Aperitif fingerfood
- Rosemary and bacon Gugelhupf
Rosemary and bacon Gugelhupf
Nutrition facts per serving:
- Energy in kcal about 288
- Fat about 18g
- Carbohydrates about 23g
- Protein about 9g
This is needed
This is needed
for 16 pieces
Dough
- 1 tsp salt
- 500 g white flour
- 0.5 cube yeast (approx. 20 g), crumbled
- 2.5 dl milk
- 1 egg, beaten
- 150 g butter, soft
To add the ingredients
- 4 sprigs rosemary
- 250 g country bacon whole
- 2 tbsp hazelnuts
Tools
View these products
- One ring-shaped cake mould (holding approx. 2 l), greased and floured
And that's how it's done
And that's how it's done
Dough
Mix the flour, salt and yeast in a bowl.
Add the milk, egg and butter, knead to form a soft, smooth dough.
Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To add the ingredients
Remove the bacon rind, cut the bacon into thin sticks. Finely chop the rosemary, coarsely chop the nuts.
Knead the bacon, rosemary and nuts into the risen dough.
Place the dough in the prepared tin, cover and leave to rise for a further 30 mins. at room temperature.
Bake for approx. 45 mins. in the lower half of an oven preheated to 200°C.
