The preparation

• Warm up the milk. In one half dilute the yeast.
• Put flour in a terrine, make a well and break in the egg. Mix together the flour, egg and salt, slowly incorporating the rest of the warm milk. Knead energetically for at least 15 minutes to air the dough as best possible.
• Then add the soft butter, the milk-diluted yeast. Beat the dough again until it doesn’t stick to your hands.
• Cover and leave the dough in a warm place until it doubles in size.
• Knead and gently punch down the yeast. Mix in some of the coarsely-cut walnuts and pre-fried lardons in a hot pan.
• Butter a kougelhopf cake pan (like a Bundt pan) and put a nut kernel in each groove.
• Pour over the dough and let rise a second time until it reaches the pan-edges.
• Then place in the oven at 200°C and let cook for 50 minutes.
• Warm up the milk. In one half dilute the yeast.
• Put flour in a terrine, make a well and break in the egg. Mix together the flour, egg and salt, slowly incorporating the rest of the warm milk. Knead energetically for at least 15 minutes to air the dough as best possible.
• Then add the soft butter, the milk-diluted yeast. Beat the dough again until it doesn’t stick to your hands.
• Cover and leave the dough in a warm place until it doubles in size.
• Knead and gently punch down the yeast. Mix in some of the coarsely-cut walnuts and pre-fried lardons in a hot pan.
• Butter a kougelhopf cake pan (like a Bundt pan) and put a nut kernel in each groove.
• Pour over the dough and let rise a second time until it reaches the pan-edges.
• Then place in the oven at 200°C and let cook for 50 minutes.