Summary

Ingredients

For the yeast dough:

• 250 g flour
• 10 g yeast, fresh
• 0.5 ½ cup milk, lukewarm
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 50 g butter, melted and cooled
• 2 egg (s)

For covering:

• 1 kg onion (s)
• 200 g bacon, (or ham)
• 30 g butter
• 125 ml sour cream
• 2 egg yolks
• salt
• pepper
• water

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Instructions

1. For the yeast cake:
2. Put the flour in a bowl, make a well in the middle, crumble the yeast into it, sprinkle with salt and sugar, dust with a little flour, pour lukewarm milk over it and leave to rise in a warm place for about 15-20 minutes.
3. Melt the butter and let it cool down a bit. Add the eggs and melted butter to the yeast pre-dough, knead with a dough hook until it comes off the edge of the bowl. Finally knead by hand. Dough must no longer stick! (If necessary, carefully add enough flour until it no longer sticks.) Shape a ball and cover the dough in a warm place until it has about twice its volume (takes about 45 min.)
4. For covering:
5. Sweat the onions and ham / bacon in butter, then fill up about halfway with water, steam until the onions soften and collapse.
6. The slightly cooled one! Mix the onion mixture with the sour cream and the egg yolks, add salt (careful! - the bacon / ham already has plenty of salt) and pepper to taste.
7. Preheat the oven to 180 ° C. Roll out the dough on a greased or parchment-lined baking sheet, press up one edge and spread the topping on top. Bake in the preheated oven at medium heat (180 ° C) for about 30 minutes.