Franconian Onion Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 300 grams flour
- 0.5 ½ cube fresh yeast
- 150 ml milk, lukewarm
- 1 teaspoon sugar
- 0.5 teaspoon ½ salt
For covering:
- 1 kg onion (s)
- 400 g sour cream
- 150 g bacon
- 3 egg (s)
- Pepper, to taste
- Cumin, to taste
Print Recipe
Pin Recipe Instructions
- For the yeast dough, add the sugar to the lukewarm milk and crumble the yeast into it. Stir until the yeast has completely dissolved. Then cover the yeast mixture and let rise for about 10 minutes.
- Mix all ingredients in a large bowl and knead with the yeast mixture to form a smooth dough. Then shape the dough into a ball and cover it in a warm place for about 30 minutes.
- For the onion filling, peel the onions, cut into thin slices and press out the rings with your fingers. Then lightly fry the bacon with a little oil in a pan and set aside. Put the onions in a large pan and cook until translucent. Pour the sour cream, eggs and spices into a bowl and stir. Then add to the onions and mix everything together.
- Roll out the yeast dough on the work surface the size of your baking sheet. I like to use my angular baking frame to get nice edges. Then distribute the onion mixture evenly on the dough. Finally sprinkle the bacon over the onion layer and bake the onion cake at 200 ° degrees top and bottom heat for about 35 minutes.
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