Savory Gugelhupf

Ingredients for 8 servings:

• 380 g flour
• 1 cube of yeast
• 150 ml milk, lukewarm
• 80 g butter
• 1 m.-sized egg(s)
• 1 tsp, levelled sugar
• 1 tsp salt
• 100 g bacon, lean
• 100 g cheese, grated
• 1 stalk(s) leek
• oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 20 minutes

with leek, bacon and cheese

Mix the sugar and yeast in a little lukewarm milk and stir in a little flour. Let it rise in a warm place for 15 minutes. Then mix the remaining milk, butter, egg, salt, and flour with the pre-dough, knead well, and let the dough rise, covered, for another 45 minutes. In the meantime, chop the bacon and leek and fry them in a little oil in a pan. Add them to the yeast dough along with the grated cheese and knead everything together well. Pour the dough into a Bundt pan and bake at 180°C for about 45 minutes. The Bundt cake tastes best when it’s still slightly warm!