Salt Kougelhopf with lardons and nuts

Cut the smoked pork belly slices into lardons. Set aside.

Put the yeast into your mixer bowl.
Add the water and mix with a spatula.
Add the 50g of flour and make a small ball.
This is your leaven.

Pour the 250g of flour onto the leaven without kneading!
Leave to rest in a warm, humid place for half an hour.

After 30 minutes, add the egg, butter, cream, salt and warm milk to your bowl.

Knead for 7 minutes at low speed (2/6) then for 3 minutes at high speed (4/6). The dough should come away from the sides of the bowl.

If not, add one or two tablespoons of flour and knead for another 2-3 minutes.
Start again if necessary.

Add the lardons to the dough and knead at low speed for a few minutes.

Cover with a clean cloth and leave to rest in a warm, humid place for around 1 hour and 30 minutes. The dough should double in size.

Generously butter and flour your mould. Put the nuts at the bottom of the mould.

Spread a bit of butter onto your work surface. Place the dought and work it delicately to get rid of the gas. Make a ball then hollow out the centre.

Put the ball of dough into your mould, cover with the cloth and leave to rest in a warm, humid place for 2 hours.

When your dough has risen enough, preheat your oven to 170 degrees.

Cook for around 30 minutes.

Take out of the mould when it comes out of the oven and leave to cool on a rack.

Eat warm or at room temperature.