Kugelhopf with leeks

Put in a bowl and baking powder 25 g flour, dilute with 50 g of warm water, a soft batter that you will let rise for 40 minutes, covered with a towel.

Meanwhile cut the leeks into rings, let them braise over low heat with 2 tablespoons of olive oil and a tbsp of water, until they almost undone; Sprinkle the pretzels and let them cool.

Cut Bacon slices into pieces and let them Cook slowly in a pan greased, not until they become crisp.

After proving times, put in bowl of mixer eggs, salt and pepper; Start for half a minute the unit with the whip to hook, so you break the eggs, then add the leavened batter, 125 g butter, 300 g of flour, warm milk, combining the ingredients little by little and continue working with the hook, whip until mixture will appear on the surface of the air bubbles; then stir the leeks stews, cheese, diced and browned bacon.

Let rise the dough in the bowl until it will have doubled its volume, then sgonfiatelo briefly working to stop rising and transfer it into a mold to perfectly buttered kugelhopf and powdered flour and cumin seeds.

The mold must not be filled to more than 2/3.

Keep warm until the rising dough, fill it completely, then bake at 180 degrees for 1 hour and 30 minutes, covering the kugelhopf with aluminum foil during cooking if were darken too.

Just ready, dessert, turn out onto a wire rack and let it cool thoroughly before bringing it to the table: it keeps fresh for a few days, taking care to keep it wrapped in plastic wrap.

If you don't have the kugelhopf mould, you can use a normal for Donuts.