Tomato Pesto Gugelhupf

Name: Tomato Pesto Gugelhupf
Cook time: 45 min
Total time: 45 min
Yield: 17
Ingredients: 200 ml Milk; 1 cube (42 g) fresh yeast; 400 g Flour; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 80 g dried tomatoes (in oil); 150 g very soft butter; 2 eggs + 2 egg yolks (Gr. M); 7-10 Tbsp Fat and flour; 150 g green pesto

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 17

200 ml Milk
1 cube (42 g) fresh yeast
400 g Flour
7-10 Tbsp Sugar
7-10 Tbsp Salt
80 g dried tomatoes (in oil)
150 g very soft butter
2 eggs + 2 egg yolks (Gr. M)
7-10 Tbsp Fat and flour
150 g green pesto

Directions

1
Warm the milk lukewarm. Crumble yeast into it and auﬂösen. Put the flour into a bowl and press a depression into it. Add yeast milk and 1 teaspoon sugar. Mix with only a little flour from the edge to the pre-dough.
2
Cover and leave to rise in a warm place for about 15 minutes.
3
Drain the tomatoes, dice finely. Add butter, eggs, egg yolk and 2 teaspoons salt to the pre-dough. Knead with the dough hook of the hand mixer for about 5 minutes until smooth. Knead in the tomatoes. Cover the dough and let it rise in a warm place for about 45 minutes.
4
Grease a ring cake tin (approx. 22 cm Ø; approx. 2.5 l capacity) and dust with flour. Knead the dough again and put it well 1⁄3 into the form. Spread the pesto on top and fold in with a fork.
5
Add the rest of the dough. Leave to rise for about 20 minutes. Bake in a hot oven (electric cooker: 225°C/circulating air: 200 °C/gas: level 4) for approx. 10 minutes. Turn down the temperature (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) and bake for 30-35 minutes.
6
Let it cool down and fall down.