Zwiebelkuchen
List of Ingredients
Dough:
2 cups flour,
2/3 cup lukewarm milk,
2 teaspoons yeast,
2 1/2 tablespoons butter,
Pinch of salt,
1/2 tablespoon butter for springform pan:
Topping: 2-3 tablespoons butter or lard,
1/2 pound medium-lean bacon, diced,
2 pounds or 3 extra-large onions, finely chopped,
Salt and freshly ground black pepper,
Large pinch of caraway seeeds,
2 eggs,
2 egg yolks,
1 cup sour cream.
Sift the flour into a large mixing bowl. Make a crater in the center. Pour the milk into the crater. Sprinkle the yeast over the milk; let sit 10-15 minutes, until the yeast begins to foam. Add the butter and salt and mix into a dough. Knead the dough until smooth and elastic. Allow the dough to rise for 1 hour. Grease a 10" sprinform pan with the butter. Pressing it with the fingertips, use the dough to cover the bottom and sides of the pan, coming up about 1 inch from the top edge. To make the topping, melt the butter or lard, then fry the bacon until it turns translucent. Add the chopped onions at that point and saut`e until they turn clear yellow in colour. Add salt, pepper, and caraway seeds to taste, allow to cool. Preheat oven to 400F. Thoroughly beat the eggs and yolks into the sour cream. Spread the onions and bacon onto the dough, then pour the sour cream mixture, slowly enough so that it's able to penetrate past the onions. Bake for 35 to 40 minutes, until golden brown. after 15 minutes of cooking reduce heat to 350F.
Recipe
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