Put the flour in a suitable bowl. In a bulge the sugar, eggs and crumbled yeast form. Mix lightly with fingertips, without using all the flour, leave for 10 min. Add the pinch of salt and the milk and stir through. Add the spreadable butter and knead the dough extensively to mix well.
Grease the bundt molds, pour in the dough and let it rise in a warm place for about an hour and a half, until it reaches the top of the mold.
Bake in the oven at 200 °C (level 7) for 30 to 40 minutes. Turn out of the mold. The Gugelhupf is served as an aperitif with Cremant, beer, wine or champagne.
(Simone Morgenthaler, Ernest Wieser, Louis Fortmann: The best recipes from Alsace, Edition Dna, Strasbourg)
Our tip: Use bacon with a fine, smoky note!
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