Rosemary and bacon Gugelhupf

Total time: 3hr 45m
Preparation Time: 30m

For 16 pieces


Florian (FOOBY Team)

Nutritional Information

Contains 288 Kcal, 9g Protein, 23g Carbohydrates, 18g Fat


  • Dough
  • 1 tsp salt
  • 500 g white flour
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2.5 dl milk
  • 1 eggs, beaten
  • 150 g butter, soft
  • To add the ingredients
  • 250 g country bacon whole
  • 4 sprigs rosemary
  • 2 tbsp hazelnuts
  • Utensils
  • One ring-shaped cake mould (holding approx. 2 l), greased and floured

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  • 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.

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