Summary

Ingredients

For the dough:

• 500 g wheat flour
• 1 pack dry yeast
• 1 pinch (s) sugar
• 1 pinch (s) salt
• 125 g lard
• 3 egg yolks
• 250 ml water, (lukewarm)

For covering:

• 1 kg onion (s), diced
• 300 g bacon, lean, mixed, diced
• 1 teaspoon lard, for frying
• 5 egg (s)
• 250 ml sour cream
• salt and pepper
• Caraway, or caraway powder

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Instructions

1. Fry 3/4 of the diced bacon in a teaspoon of lard until golden brown. Add the diced onions and sauté until golden. To let it cool down.
2. Mix the flour with the dry yeast.
3. Add all other ingredients and knead with the lukewarm water to form a yeast dough. Cover and let rest in a warm place for 20 minutes.
4. Knead again vigorously and roll out in the drip pan, it is deeper than a baking sheet.
5. Let rise again covered for about 10 minutes.
6. Then distribute the cooled mass on the dough.
7. Whisk the eggs with the cream and a little salt and pour over the mixture.
8. Scatter the remaining bacon cubes on top and season with a little pepper and caraway or caraway powder.
9. Preheat the oven to 180 ° C and place on the middle. Bake the shelf for 30 minutes.