Ingredients (serves 8)
For the yeast dough:
500 g flour
1 cube of yeast (42 g)
250 ml lukewarm milk
1 tsp (5 g) sugar
1 tsp (5 g) salt
2 tbsp (30 ml) oil
1 egg
Flour for rolling
Fat to grease the baking tray
For the filling:
1 kg onions
2 tbsp (30 g) butter
1 pack Familie Wein smoked ham cubes (200 g)
400 ml sour cream
5 eggs
Salt
Pepper
Caraway
150 g aromatic cheese, grated (e.g. cheese from the Alps)
Preparation
Pour the flour into a bowl and create a well in the centre. Crumble the yeast cube, dissolve it in a little lukewarm milk and pour into the flour well together with the sugar. Cover and allow to rise in a warm place for about 30 minutes. Meanwhile, peel the onions and cut into cubes for the filling. Melt the butter in a pan and fry the diced onions with the ham cubes for around 5–10 minutes. Add the remaining ingredients for the dough, knead well and allow to prove in a warm place for another 30 minutes or so. Whisk the eggs with the sour cream and season well with salt, pepper and caraway. Roll out the dough on a floured work surface, place on a greased baking tray and allow to rise for another 15 minutes. Preheat the (electric) oven to 180°C. Spoon out the onion and ham mixture onto the dough, pour over the whisked egg and cream, sprinkle with cheese and bake for about 40 minutes (electric and gas oven: 180°C or gas mark 3, fan oven: 160°C).
Preparation time
55 minutes (approximately), standing time about 1 hour 15 minutes