Bacon, Onion and Walnut Kugelhopf

1. 1

   In a medium skillet, cook the bacon over moderate heat, stirring, until lightly browned, about 7 minutes.

2. 2

   Using a slotted spoon, transfer the bacon to paper towels.

3. 3

   Add the onion to the skillet and cook, stirring, until softened but not browned, about 5 minutes; using a slotted spoon, transfer to paper towels.

4. 4

   In a standing mixer fitted with a paddle, combine the milk, sugar and yeast and let stand for 5 minutes.

5. 5

   Add the egg and salt and beat at medium speed until blended.

6. 6

   Gradually add the flour and continue beating until the dough is elastic, about 4 minutes.

7. 7

   Gradually add the 11 tablespoons of softened butter, beating until the dough comes cleanly off the side of the bowl, about 8 minutes.

8. 8

   At low speed, beat in the bacon, onion and walnuts until evenly distributed throughout the dough.

9. 9

   Cover the bowl with plastic wrap and let the dough rise at warm room temperature until doubled in bulk, 2 to 3 hours.

10. 10

    Generously butter a 9-inch kugelhopf mold or fluted tube pan and set the almonds in the indentations in the bottom.

11. 11

    Punch down the dough, shape it into a ball and make a hole in the middle.

12. 12

    Set the ring of dough in the mold, cover and let rise until the dough almost reaches the top of the mold, about 1 hour.

13. 13

    Preheat the oven to 375.

14. 14

    Bake the kugelhopf for about 40 minutes, or until golden brown.

15. 15

    Transfer to a rack and let stand for 10 minutes, then unmold.

16. 16

    Brush with the melted butter while still warm and serve at room temperature.

* Per serving · 4 servings · Values may vary.