Bohemian onion and bacon cake

Ingredients for 1 servings:

• 1 kg wheat flour type 550
• 2 packages of dry yeast
• 5 eggs
• 3 tbsp sugar
• 150 g butter, melted
• 2 cl sunflower oil
• 250 ml milk, lukewarm
• 1 kg potatoes, floury
• 50 g margarine for the mold for the mold
• 150 g cinnamon sugar
• 500 g bacon cubes
• 1 kg onion(s), diced

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 5 minutes

with a yeast-potato dough

Place all dough ingredients except the potatoes in a large bowl and beat with the dough hook of a hand mixer or in a food processor for about 10 minutes, until the dough bubbles. The dough should have a soft texture. Cover the dough and let it rise in a warm place until it has at least doubled in size, or place it in a lidded bowl and refrigerate overnight. Boil the potatoes in salted water, peel them, and press them through a potato ricer while still warm. Knead the lukewarm, cooled potato mixture into the yeast dough and let the yeast dough rise for at least 1 hour. Fry the bacon and onions separately and let it cool on kitchen paper. Divide the risen dough into portions and roll out. Sprinkle the dough with cinnamon sugar. Spread the onions and bacon on top and roll up. Place the roll in a greased 26 cm springform pan with a ring or in a Bundt cake pan. Bake in a hot oven on the lowest rack at 180 °C (top/bottom heat) for about 35 minutes. This amount makes 3 cakes in a springform pan or a large baking tray of cakes.