Leek and Bacon Gugelhupf

Cut bacon into cubes. Clean leek, rinse and cut the white and light green into tender strips. Steam both in butter for 2-3 minutes, cool. Melt yeast and sugar in lukewarm milk. Sift flour into a suitable bowl. Make an indentation in the center, pour in yeast milk, dust with a little flour from the edge. Cover and let rise in a warm place for 20 minutes. Knead milk, soft salt, eggs, butter and pepper well with the dampfl. Knead in bacon mixture and chopped parsley. Cover and let rise in a warm place for 40 minutes. Grease a cake pan and dust with flour. Knead the dough, put it into the mold, let it rise for 20 min. with the lid closed. Bake in the heated oven on the 2nd rack from the bottom at 180 degrees (gas 2-3, convection oven 160 degrees) for 40-45 minutes. Cool for 10 minutes, turn out of the pan.

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