Kuglof aperitif

Ingredients

For 4 servings

• •25 g 25 g baker's yeast
• •1 dl 1 dl water
• •300 g 300 g flour
• •1 1 egg
• •1 1 teaspoon(s) of salt
• •30 g 30 g sugar
• •30 g 30 g nuts
• •70 g 70 g butter
• •300 g 300 g smoked bacon

Method

1. 1.Remove the rind from the bacon, plunge it 3 minutes in boiling water, drain it on absorbent paper and cut it into very small bacon. Bring these bacon in the pan, just to brown them.
2. 2.In a large terrine spread the yeast with water, add the flour, salt, whole egg and sugar. Mix this dough by hand or spatula and work it only by hand by beating it for about 15 minutes, until it detachs from the terrine. Stir the butter into pieces and work again by beating. Finally add the little bacon, work still to mix them with the dough.
3. 3.Cover the terrine with a towel and raise in a warm place for at least 1 hour. Take back the dough, break it to flush out the air, work 5 minutes again. Butter the kouglof mould, sprinkle the chopped nut walls and put the dough on.
4. 4.Place the mould in a warm place, let it rise, the dough must double in volume. Turn on the oven 15 minutes in advance, at 210° (th7). Cook for about 45 minutes.