Spicy Gugelhupf with Bacon

Ingredients

• 0.5 cube fresh yeast (ca. 42 g)
• 500 g flour
• 1 tsp salt
• 1 tsp sugar
• 100 ml dry white wine
• 3 tbsp olive oil
• flour (for dusting)
• 200 g smoked pork belly in slices
• butter (for the pan)
• flour (for the pan)

Instructions

1. 1.

   Dissolve the yeast in 150 ml lukewarm water. Mix flour with salt and sugar in a bowl, create a well in the center, pour in the yeast mixture, wine, and oil, then knead into a smooth dough using an electric hand mixer’s dough hooks. If the dough feels too wet, add more flour; if it’s too dry, add a little more lukewarm water.

2. 2.

   Knead the dough on a floured surface for about 10 minutes, cover, and let rise in a warm place for approximately 1 hour.

3. 3.

   Meanwhile, cut the bacon into small cubes and fry them in a hot pan without added fat until crisp. Remove, drain on kitchen paper, and allow to cool.

4. 4.

   Preheat the oven to 180°C (350°F) with both top and bottom heat.

5. 5.

   Fold the cooled bacon into the dough, then place the mixture into a greased and floured Gugelhupf tin. Let rest for another 15 minutes before baking in the preheated oven for 50-60 minutes.

6. 6.

   Remove from the oven, let cool, unmold onto a plate, and allow to fully cool before serving.

7. 7.

   Cut into slices and serve.