Riesling Gugelhupf Bundt Cake - cooking recipe

Ingredients

1 cup semi-dry Riesling
3 1/2 tbsp fresh yeast, crumbled or 1 3/4 tbsp active dry yeast
2 tsp sugar
3 1/2 cups all-purpose flour
2 None eggs
2/3 cup butter
5 strips bacon, chopped
1/2 lb low-fat cream cheese
4 tbsp yogurt
1/2 bunch fresh chives, chopped thinly
8 sprigs fresh flat-leaf parsley, chopped, a little set aside for garnish
3/4 cup walnuts, coarsely chopped

Preparation

Gently heat wine until lukewarm. Add yeast and dissolve with 1 tsp sugar, stirring. Mix flour, eggs, 1 tsp salt, butter and wine. Knead with the dough hook of a mixer until smooth. Cover and keep in a warm place for 1 hour.
Meanwhile, fry bacon in a frying pan over medium heat for 2 mins until crisp, remove and drain on paper towels.
For cream cheese dip, mix cream cheese with yogurt, chives, 1/2 the parsley, and 1 tsp sugar. Season to taste, cover and chill.
Preheat oven to 325\u00b0F. Fold walnuts, bacon and remaining parsley into dough. Grease and flour a Bundt cake pan and fill with dough. Cover and leave in a warm place for 30 mins. Bake for 50 mins then let cool on a wire rack. Serve with cream cheese dip, garnished with parsley.