Ingredients — what you'll need
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- 3 piece Spring onion
- 250 gram Spreadable butter
- 250 gram Wholegrain Spelt Flour
- 250 gram Fresh Whole Milk (3.5% Fat)
- 100 gram Vegetable Fat, Butter Flavor
- 300 gram Bone-in ham
- 12 gram Dried Yeast
- 2 piece Egg Yolk
- 250 gram Medium-Fine Wheat Flour
- 100 gram English Bacon
- 10 gram Salt
- 350 gram Gouda
Step-by-step method
At a glance
You're making a show-stopping savory yeasted bundt cake loaded with ham, cheese, and spring onions—think of it as a fancy bread cake that's perfect for parties. The dough needs an hour to rise, then you'll roll it up with generous amounts of filling (cheese is key to keeping it moist!), nestle the pieces into a bundt tin, and bake for under an hour before letting it cool.
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Mix the dry ingredients
Combine the yeast, salt, sugar and flour. Add the milk, egg yolks and melted lard (or butter). Work into a smooth, non-sticky dough, then leave it to rise for an hour under a tea towel in a warm spot.
Ingredients
- 250 gram Wholegrain Spelt Flour
- 250 gram Medium-Fine Wheat Flour
- 12 gram Dried Yeast
- 10 gram Salt
- 250 gram Fresh Whole Milk (3.5% Fat)
- 2 piece Egg Yolk
- 100 gram Vegetable Fat, Butter Flavor
2/4
Roll up the filling
Divide the risen dough into five roughly equal pieces. Roll out each piece and layer with slices of ham and cheese. Sprinkle the sliced spring onion — both the white and green parts — over the top. Roll each filled piece up tightly.
Ingredients
- 100 gram English Bacon
- 350 gram Gouda
- 3 piece Spring onion
- 250 gram Spreadable butter
- 300 gram Bone-in ham
3/4
Layer into the tin and bake
Grease the bundt tin with lard (or butter) and dust with flour. Place the small rolled bundles into the tin so they sit snugly against one another, then gently press the layers together. Bake in an oven preheated to 180°C for 45–50 minutes.