In a skillet, fry bacon until crispy. Remove the bacon to a paper towel lined plate to absorb oil.

In the same skillet, add onion and saute until softened. Let cool. Chop bacon.

In the bowl of an electric mixer, mix milk with the sugar. Sprinkle yeast on top and leave for 10 minutes, until foamy.

Using the paddle attachment, add egg and salt and blend. Add flour a little at a time until dough is smooth and elastic.

Using dough hook, add butter and continue to mix for about 8 minutes until dough pulls cleanly away from the sides of the bowl

Add bacon, onions and walnuts and knead together another few minutes, until evenly incorporated.

Place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Let rise until doubled in size, about 2-3 hours.

Place in a greased bundt pan.

Cover and let rise again about 1 hour, until doubled in size.

Preheat oven to 375 F.

Bake for 30-40 minutes.

Let cool for 10 minutes. Unmold from pan and brush with melted butter.