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flour active dry yeast sugar salt oil egg warm water bacon onions sour cream egg caraway seeds paprika black pepper
Viewed: 25 - Published at: 5 years agoIngredients
- 300 grams flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp vegetalbe oil or melted butter
- 1 egg
- 1/2 cup warm water (120 ml)
- 4 slice bacon
- 3-4 medium onions (about 700 g or 1.5 lbs)
- 1/2 cup sour cream (120 ml)
- 1 egg
- 2 tsp caraway seeds
- 1/2 tsp spicy paprika (optional)
- 1 pinch black pepper
Method
- In a large bowl, mix flour, yeast, sugar, and salt.
- Add the oil/butter, first egg and warm water.
- Mix until dough starts to form a moist ball.
- Remove dough from bowl and knead for a few minutes on a floured surface.
- When it's smooth and soft, return to bowl, cover with plastic wrap and let rest in a warm place for 30 minutes.
- Meanwhile, cube the bacon and slice onions into thin rings.
- Heat some oil in a large frying pan and add onions and bacon.
- Briefly saute on medium-high then turn to low heat and let cook for 15 minutes, until very soft.
- In a small bowl, beat another egg and mix with the sour cream, caraway seeds, a pinch of salt and pepper, and paprika if using.
- Set aside.
- Preheat oven to 200C/400F (For convection oven 180C/350F).
- Grease a large baking pan (or pizza pan, or 2 pie dishes).
- Role out dough to the size of the pan.
- Place on pan and form edges around outside.
- Spread the cooked onions and bacon evenly over the dough.
- Pour over the sour cream sauce and sprinkle with a bit of salt & pepper.
- Bake Zwiebelkuchen on middle rack for 30-40 minutes or until golden brown (though keep an eye on it after 20-25 minutes.
- Depending on your oven, it could be done sooner!
- ).
- You can make a round one too, like pizza!
