This savory Gugelhopf is perfect with a glass of white wine or sparkling wine as an appetizer or snack. Served slightly warm.
Preparation for 24 mini Gugelhopf or a Gugelhopf pan about 1 1/2 liter
- 500 g flour
- 7 g yeast powder
- 150 g butter
- 300 ml lukewarm milk
- 30 g sugar
- dash of salt
- 2 eggs
- 200 g smoked bacon, chopped
- some fresh thyme and sage, chopped
- 3 tablespoons nuts, coarsely chopped or breadcrumbs
- Put the flour in your mixing bowl, make a well in the center and put in the yeast and sugar. Mix them quickly and allow to rest for 15 minutes.
Add the salt and the milk and mix well, put in the softened butter and beat with the dough hook or with a wooden spoon for about 5 minutes. Cover the bowl and allow to rice about 1 hour.
In the meantime coarsely chop the smoked bacon and cook until cross. Add the herbs and cook it quickly.
Butter the Gugelhopf extremely well and spread with the nuts or breadcrumbs.
Mix the batter with the bacon and herbs and beat it with the dough hook or a wooden spoon.
Spoon the dough into the mold, even out of the top and allows to rise for about 30 minutes.
Preheat the oven to 180°C. Bake the loaf in the lower center of the oven for approximately 40 – 50 minutes.
Remove from the oven and transfer to a wire rack to cool for about 10 minutes.