Kugelhopf Ai Leeks

Preparation:

Preparation: Put the yeast and 25 g of flour in a small bowl, dilute everything with 50 g of warm water, obtaining a soft batter which you will leave to rise for 40 minutes, covered with a napkin. In the meantime, cut the leeks into rounds, let them simmer over a low heat with 2 tablespoons of oil and a ladle of water, until they are almost undone; salt them and let them cool. Cut the speck slices into small pieces and brown them slowly in a non-greased non-stick frying pan until they become crispy. Once the leavening time has elapsed, put the eggs, salt and pepper in the bowl of the mixer; start the appliance for half a minute with the hook beater, in order to break the eggs, then add the leavened batter, 125 g of melted butter, 300 g of flour, the tepid milk, combining the ingredients little by little and continuing the mixing with the hook whisk, until air bubbles appear on the surface of the dough; then add the stewed leeks, the diced gruyere and the browned speck. Let the dough rise in the bowl until it has doubled in volume, then deflate it by kneading it briefly to stop the rise and transfer it into a perfectly buttered kugelhopf mold and dusted with flour and cumin seeds. The mold should not be filled more than 2/3. Keep it warm until the dough, rising, fills it completely, then bake at 180 degrees for an hour and 30 minutes, covering the kugelhopf with aluminum foil if it gets too dark during cooking. As soon as it is ready, turn it out onto a wire rack and let it cool before serving it: it can be kept fresh for a few days, taking care to keep it wrapped in transparent film. If you don't have a kugelhopf pan, you can use a regular donut pan.