{"id":422,"date":"2010-07-19T19:54:44","date_gmt":"2010-07-19T17:54:44","guid":{"rendered":"http:\/\/koch-kultur.org:8080\/?p=422"},"modified":"2026-08-17T09:59:18","modified_gmt":"2026-08-17T07:59:18","slug":"elsaesser-speck-gugelhopf","status":"publish","type":"post","link":"https:\/\/www.koch-kultur.org\/index.php\/2010\/07\/19\/elsaesser-speck-gugelhopf\/","title":{"rendered":"Els\u00e4sser Speck-Gugelhopf"},"content":{"rendered":"<figure id=\"attachment_423\" aria-describedby=\"caption-attachment-423\" style=\"width: 474px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.koch-kultur.org\/wp-content\/uploads\/2024\/03\/SpeckGugelhopf.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-423\" src=\"https:\/\/www.koch-kultur.org\/wp-content\/uploads\/2024\/03\/SpeckGugelhopf-296x300.jpg\" alt=\"\" width=\"474\" height=\"480\" \/><\/a><figcaption id=\"caption-attachment-423\" class=\"wp-caption-text\">(zum Vergr\u00f6\u00dfern auf das Bild klicken)<\/figcaption><\/figure>\n<h6><strong>Zutaten<\/strong><\/h6>\n<ul>\n<li>220ml Wasser<\/li>\n<li>8g frische Hefe<\/li>\n<li>1 TL Zucker<\/li>\n<li>500g Weissmehl<\/li>\n<li>100g Butter<\/li>\n<li>1 Ei<\/li>\n<li>\u00bd TL Salz<\/li>\n<li>\u00bd TL schwarzer Pfeffer, frisch gemahlen<\/li>\n<li>150g feingeschnittener, magerer Speck<\/li>\n<li>ein paar Zweiglein Thymian<\/li>\n<li>ein paar Bl\u00e4tter Salbei<\/li>\n<li>200g Waln\u00fcsse (ohne Schale gewogen)<\/li>\n<li>weitere 30g Butter<\/li>\n<\/ul>\n<h6><strong>Zubereitung<\/strong><\/h6>\n<p>Hefeteig aus Wasser, Hefe, Zucker, Mehl und Butter (ev. 1 Ei) herstellen.<\/p>\n<p>Die Waln\u00fcsse sch\u00e4len, ca. 20 sch\u00f6ne H\u00e4lften beiseite legen, die \u00fcbrigen in einem Gefrierbeutel zerdr\u00fccken. Die Kr\u00e4uter bei 80\u00b0C trocknen, durch ein Sieb reiben.<\/p>\n<p>Salz, Kr\u00e4uter, Pfeffer, zerdr\u00fcckte Waln\u00fcsse und den feingeschnittenen Speck in den Teig kneten. Den Teig f\u00fcr ca. 20 Std kaltstellen (5\u00b0C).<\/p>\n<p>Die Gugelhopfform (aus Blech, \u00d822cm) dick mit den 30g Butter einstreichen, und mit den halben Waln\u00fcssen belegen. Den Teig rundherum einlegen.<\/p>\n<p>Diesen Teig nochmals mind. 1 Stunde gehen lassen. Dann bei ca. 200\u00b0C 1 Stunde backen. Lauwarm zu essen. Ideal dazu ein Els\u00e4sser Pinot gris oder ein Riesling.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 220ml Wasser 8g frische Hefe 1 TL Zucker 500g Weissmehl 100g Butter 1 Ei \u00bd TL Salz \u00bd TL schwarzer Pfeffer, frisch gemahlen 150g feingeschnittener, magerer Speck ein paar Zweiglein Thymian ein paar Bl\u00e4tter Salbei 200g Waln\u00fcsse (ohne Schale gewogen) weitere 30g Butter Zubereitung Hefeteig aus Wasser, Hefe, Zucker, Mehl und Butter (ev. 1 &hellip; <a href=\"https:\/\/www.koch-kultur.org\/index.php\/2010\/07\/19\/elsaesser-speck-gugelhopf\/\" class=\"more-link\"><span class=\"screen-reader-text\">Els\u00e4sser Speck-Gugelhopf<\/span> weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,8],"tags":[20,40,23],"class_list":["post-422","post","type-post","status-publish","format-standard","hentry","category-backen","category-kuchen","tag-cuisine-du-terroir","tag-elsass","tag-frankreich"],"_links":{"self":[{"href":"https:\/\/www.koch-kultur.org\/index.php\/wp-json\/wp\/v2\/posts\/422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.koch-kultur.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.koch-kultur.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.koch-kultur.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.koch-kultur.org\/index.php\/wp-json\/wp\/v2\/comments?post=422"}],"version-history":[{"count":0,"href":"https:\/\/www.koch-kultur.org\/index.php\/wp-json\/wp\/v2\/posts\/422\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.koch-kultur.org\/index.php\/wp-json\/wp\/v2\/media?parent=422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.koch-kultur.org\/index.php\/wp-json\/wp\/v2\/categories?post=422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.koch-kultur.org\/index.php\/wp-json\/wp\/v2\/tags?post=422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}