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Recipe By Jaxters

Ref: 857
Heading: Bread & Baking
Cuisine: European (other)
Food Type: Meat
No of Portions: 12
Change no of portions required to :

Ingredients & Prep

   380 g  Plain flour
   240 ml  Water warm 40°C
   25 g  Butter soft
   7 g  Dried yeast
   1 tsp  Caster sugar
   1/2 tsp  Salt
   240 g  Sour cream
   4 Smoked Bacon rashers chopped
   2 Onion med thinly sliced
   1 Egg large
   1 tsp  Caraway seeds
   1 tsp  Freshly ground black pepper
   1/2 tsp  Salt
   2 tsp  Olive oil for frying


  Step 1
First make a starter by adding half the water with the sugar & yeast in a bowl & whisking together, set aside in a warm place for an hour to go frothy, then add the rest of the water, flour butter & salt & mix into a dough, knead this is best done in a food mixer with a dough hook for 10 minutes or do by hand on a floured worktop until it springs back.
  Step 2
Put dough in a bowl & cover with cling film with a pierced hole, place in a warm place & allow to double in size i.e. about an hour.
  Step 3
Place onion, caraway seeds, & bacon in a frying pan, place over a med heat & cook until onion is soft, turn off the heat & allow to go cold.
  Step 4
Pre-heat oven to 180°c fan.
  Step 5
Knock back then place dough into a greased deep baking tray then spread-out evenly across the bottom, cover with oiled cling film & set aside in a warm place to double in size for an our, then bake in the over for 20 minutes or until just cooked.
  Step 6
In a bowl whisk the sour cream with the egg then pour into the fried onion mix pan & stir together, then tip on top of the base in the baking tray, put back in the oven for 15 minutes or until the top goes crispy & the sour cream has set.

Suggestion & Tips

Eat warm with meats or with a nice soup.
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