Brioche Cake Sweet and Savory

(*) for a cake pan of about 22 cm ø , greased Dough: Mix salt, sugar, flour and yeast in a baking bowl. Add lukewarm light butter or butter, eggs and milk, mix with food processor or scoop, knead into a soft, smooth dough. Cover and let dough rise at room temperature until doubled, about 120 minutes.

Sweet filling: Mix cream and sugar well. Mix in hazelnuts and chocolate.

Shaping: Roll out dough on enough flour to form a rectangle about 40×30 cm. Spread filling evenly on top. Roll up dough from one narrow side. Place roll in the mold with the closure facing down. Rise again for about thirty minutes.

Bake: 45 minutes on the lowest rack of the oven heated to 200 °C. Remove from oven, cool slightly. Take out, cool slightly, remove from mold, cool, glaze Gugelhopf.

Spicy Gugelhopf: cook dough as above.

Fry onion and bacon cubes, cool. Mix well all ingredients for filling. Shape and bake as above.

Our tip: Use bacon with a fine, smoky note!

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