Gugelhupf with Munster Cheese   (from Katja)
(Munster cheese is a spicy French cheese from the Alsacian village of Munster)

Dough:

500 g / 17 oz wheat flour
50 g / 2 oz soft butter
1 egg
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup / 8 fl oz warm milk
1 cube of yeast (42 g/1.47 oz)
100 g/ 4 oz walnut halves


Filling:

2 tablespoons oil
100 g/ 4 oz bacon
2 diced onions
2 cloves of garlic
1 bunch of parsley, fine cut
150 g / 5 oz Munster cheese (not ripened, so that it can be cut into small cubes)
100 g / 4 oz walnut halves (see above)


In a large bowl mix flour, butter, egg, sugar and salt.
Dissolve yeast in warm milk and add to flour mix.
Kneat dough until well mixed and let it raise for about 90 minutes.
Grease "Gugelhupf"-shaped cake tin and put one walnut half in each groove.
Chop the remaining walnuts.
Let diced bacon and onions stew for a few minutes and add squeezed garlic.
Let mixture cool off a little bit, then stir in chopped walnuts and parsley and add a dash of fresh-ground-pepper.
Roll out dough (approx. 16 x 20"), spread filling onto dough.
Cut Munster cheese into small cubes and sprinkle on bacon mix.
Roll up dough starting at the short side, and press into cake tin.
Let it raise for about 30 minutes
Preheat oven to 180°C / 350 ° F, then bake for about 45 minutes, until cake sounds "hollow" when you knock at the tin.