Flammkuchen Sauerland Art
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 50 g butter
- 20 g yeast
- 150 ml milk
- 1 pinch (s) salt
- 1 kg onion (s)
- 200 g bacon, smoked
- 2 tablespoon lard
- some salt and pepper
- 1 pinch (s) caraway seeds
- 250 ml sour cream
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Crumble the yeast, mix with lukewarm milk and let rise for a few minutes. Sift the flour. Then add the butter in flakes. Pour in the yeast-milk mixture and knead everything into a dough. Let rise to double volume in a warm place.
- Cut the bacon and onions into strips and sweat in lard until translucent. Let cool down. Mix in the salt, pepper and caraway seeds. Mix the cream with the eggs.
- Press the dough into a springform pan and pour the cooled bacon and onion mixture onto the dough, pour the cream and egg mixture over it.
- Bake at 200 ° C for 35 - 40 minutes.
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