Onions and bacon in cream on a yeast dough: A traditional Thuringian onion cake is created with this recipe.
ingredients For 20th Servings
| 150 |
ml |
lukewarm milk |
| 400 |
G |
Flour |
| 50 |
G |
sugar |
| 30th |
G |
yeast |
| 100 |
G |
margarine |
| 1 |
Pc |
egg |
| 1 |
TL |
salt |
Ingredients for the topping
|
| 1 |
Tbsp |
oil |
| 750 |
G |
Onions |
| 180 |
G |
bacon |
| 3 |
Pc |
Eggs |
| 1 |
Tbsp |
Caraway seed |
| 100 |
G |
cream |
recipe preparation
- For the Onioncake first make the dough. To do this, sieve the flour into a bowl and make a hole in the middle. Mix the milk with the yeast and sugar, pour into the hole and mix with the flour. Let rest for 25 minutes.
- Then stir in the margarine, egg and salt and let rest in a warm place for another hour.
- In the meantime, peel the onions and cut into rings. Cut the bacon into cubes. Heat the oil in a pan and fry the onion and bacon briefly.
- Then mix the cream, eggs, onions, bacon and caraway seeds together.
- When the dough is ready, roll it out and place it on a baking sheet lined with baking paper. Pour the onion and bacon cream over them.
- Bake in the preheated oven at 180 ° C (convection) for approx. 40 minutes.
