- 320 g white flour
- 20 g sugar
- 5 g salt
- 2 eggs, conserve one to coat the cake
- 1/2 cube of fresh yeast
- 100 g milk
- 30 g butter
- 60 g diced bacon
- 1 small onion
- 200 g cheese Lustenberger 1862 fruity and tangy
Peel and finely chop the onion. Pour 1 tablespoon of oil into a pan, and lightly braise the diced bacon at medium heat. Add the onion and braise for a further 5 minutes at medium heat, then put to one side to cool down.
Add the flour, sugar, salt and yeast to the bowl of the food processor. Add the egg and the milk, and knead at a low speed for 3 minutes. Then, add the butter in pieces and continue to knead at a medium speed until a smooth dough forms. Add the bacon and onion, and work into the dough. Cover the dough with a damp cloth, and leave it to rise to double its size.
Make a quarter of the dough into a ball shape, and lay on a tray covered with baking paper. Form the remaining dough into 6-8 balls. Hide a king or, alternatively, an almond in one of the balls. Arrange the smaller balls of dough with the large ball with a little distance between them. Cover with a damp cloth, and leave to rise for 30 minutes.
Now, evenly coat the cake with egg, and sprinkle it with grated Lustenberger 1862 fruity and tangy cheese.
Bake the cake in a pre-heated oven at 200°C for 20 minutes, and then leave it to cool on a cooling rack.
«Bon appetit! »