Tarte preparation

Ingredients:

  • 30 g of yeast
  • 4 tablespoons of milk
  • 500g flour
  • 2 eggs
  • 200 ml semi-dry Riesling
  • 150 g butter
  • 1 tsp salt
  • 150 g of mildly smoked bacon
  • 100 g walnuts, finely chopped (or grated Emmentaler)
  • Possibly chopped herbs

Mix the yeast with a pinch of sugar in 4 tablespoons milk and let it go. Stir in the flour and eggs, then add the lukewarm wine. Knead the dough thoroughly and beat it so that it is well aerated. Then incorporate the warm butter and let the dough again 45-60 minutes to go. Prepare the minced ham, salt and walnuts.
Butter a gugelhupf dish and dust with flour (if necessary sprinkle with chopped parsley), fill in the dough and sprinkle with herbs if necessary.
Bake in preheated oven for 45 minutes at 180 degrees (circulating 165 degrees).

Recipe from Dagmar Menger, Weingut Menger, Eich
(from the book "Still more desire for Rheinhessen", Leinpfad Verlag)

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