Description
A savory German classic made with a soft yeast crust and a creamy onion filling, perfect for cozy meals, fall gatherings, and Oktoberfest-style feasts.
Ingredients
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2 ¼ tsp active dry yeast
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1 tsp sugar
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¾ cup warm milk
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2 ½ cups all-purpose flour
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½ tsp salt
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2 tbsp unsalted butter
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1 tbsp butter (for filling)
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4–5 medium yellow or sweet onions, sliced
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1 tbsp all-purpose flour (for thickening filling)
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4 slices beef or turkey bacon, chopped
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3 large eggs
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1 cup heavy cream or crème fraîche
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½ tsp salt
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¼ tsp pepper
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Pinch of nutmeg (optional)
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1 tsp caraway seeds (optional)
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Optional garnish: chives, thyme, sour cream
Instructions
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Activate yeast with warm milk and sugar. Let it foam.
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Mix with flour, salt, butter, and rest of milk. Knead into dough. Let rise 1 hour.
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Cook bacon. Sauté onions in butter until soft. Stir in flour. Cool slightly.
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Mix eggs, cream, seasoning. Combine with onion mixture and most of the bacon.
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Roll out dough into greased or parchment-lined baking dish.
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Pour in filling, top with bacon, caraway seeds, and butter flakes.
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Bake at 390°F (200°C) for 35–45 minutes. Rest before serving.
Notes
- Substitute bacon with mushrooms for a vegetarian option.
- Caraway seeds are traditional but optional.
- Reheats well and can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: German