Wurstgugelhupf mit Salat

Ingredients

• 50 g flour
• 1 packet dry yeast
• 1 tsp salt
• 250 g lukewarm water
• 100 ml oil
• 2 Eggs (size M)
• curry powder
• Pepper
• 1 small red bell pepper
• 1 bunch flat parsley
• 2 bratwurst (e.g., Wiener)
• 1 Zucchini
• 1 bunch spring onions
• 1 red bell pepper
• some iceberg lettuce leaves
• 2 tbsp herb vinegar
• Salt
• freshly ground pepper
• pinch of sugar
• 3 tbsp oil

Instructions

1. 1.

   Mix flour with dry yeast and salt. Add water, oil, and eggs, season with curry powder and pepper. Knead into a smooth dough using the hand mixer’s dough hooks. Cover and let rise in a warm place until doubled.

2. 2.

   Quarter the bell pepper, clean, rinse, and finely dice it. Rinse parsley, shake dry, and finely chop. Fold pepper and parsley into the dough. Place half the dough in a greased 22 cm springform pan. Arrange the bratwurst in a ring on top of the dough, press slightly, then spread the remaining dough over them. Let rise for 15 minutes. Bake in a preheated oven at 200 °C (gas 2‑3, fan 180 °C) for 50–60 minutes until golden. Cool the springform cake.

3. 3.

   Rinse and slice the zucchini. Trim, rinse, and finely chop the spring onions. Quarter the bell pepper, clean, rinse, and cut into thin strips. Rinse iceberg lettuce leaves and pat dry. Whisk vinegar with salt, pepper, sugar, and oil; toss the prepared salad ingredients in this dressing. Transfer the cake from the pan onto a large plate and serve alongside the salad.