Ingredients for the Gugelhupf
- 500 g flour, type 550
- 250 g milk
- 150 g butter
- 150 g Cailletier olives
- 150 g Gruyère, grated
- 150 g diced bacon, rendered
- 3 eggs
- 80 g icing sugar
- 42 g yeast
- 40 g Ricard (pastis)
- 16 g sea salt
- rosemary, chopped
- thyme, chopped
- oregano, chopped
- savory, chopped
- aniseed
- caraway seeds
To prepare de Gugelhupf
Have all ingredients at room temperature, thoroughly grease and prepare a baking tin. Empty the flour into a mixing bowl and create a well in the middle. Dissolve the yeast and sugar in the milk, pour into the well and cover with flour from the edge of the bowl. Leave the starter dough to rise for 20 mins. Add the butter and eggs to the flour and mix the dough in the food processor for 4 mins. on a low setting. Add the salt and pastis, mix for a further 8 mins. Before transferring the dough to the baking tin, carefully fold in the olives, diced bacon, cheese, spices and chopped herbs. Cover the dough and leave to rise in a warm place for 60-90 mins. Bake in the oven at 200 °C (top and bottom heat) for 40 mins. Leave to cool before tipping out.