Riesling gugelhupf

Name: Riesling gugelhupf
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 220 ml semi-dry Riesling; 30 g fresh yeast; 2 TEASPOONS Sugar; 500 g Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 150 g Butter; 150 g Bacon; 100 g Walnut kernels; 8 Stem(s) flat leaf parsley; 1/2 bunch Chives; 250 g Low-fat curd; 4 TABLESPOONS Whole milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

220 ml semi-dry Riesling
30 g fresh yeast
2 TEASPOONS Sugar
500 g Flour
2 Eggs (size M)
7-10 Tbsp Salt
150 g Butter
150 g Bacon
100 g Walnut kernels
8 Stem(s) flat leaf parsley
1/2 bunch Chives
250 g Low-fat curd
4 TABLESPOONS Whole milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Fat and flour

Directions

1
Warm the wine lukewarm. Dissolve yeast in it with 1 teaspoon sugar while stirring. Put flour, eggs, 1 teaspoon salt, butter and dissolved yeast in a mixing bowl. Knead with the dough hooks of the hand mixer to a smooth, supple dough. Cover and leave to rise in a warm place for about 1 hour
2
In the meantime, cut the ham into small strips. Fry in a frying pan at medium heat for about 2 minutes until crispy, turning. Drain on kitchen paper. Coarsely chop the nuts. Wash herbs and shake dry. Finely chop parsley, except for 4 leaves for garnishing. Cut chives into fine rolls. Mix quark with yoghurt, chives, half of the parsley and 1 tsp. sugar. Season to taste with salt and pepper. Cover and chill
3
Stir the nuts, ham and remaining parsley into the dough. Grease a cake tin, dust with flour and fill in the dough. Cover and leave to rise for another 30 minutes. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Let it cool down on a cake rack
4
Arrange Riesling Gugelhupf with quark dip, garnish with parsley
5
waiting time approx. 2 hours