Bohemian onion and bacon cake with yeast potato dough and cinnamon sugar

Ingredients for 1 servings:

• 500 g flour, type 505
• 500 g potato(s), floury
• 10 g dry yeast, or 1 cube of fresh yeast
• 1 tsp salt
• 100 g sugar
• 220 ml milk, lukewarm
• 250 g smoked bacon, diced
• 500 g onion(s)
• 100 g sugar – cinnamon mix
• Fat, for frying

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 5 minutes

according to an old recipe from Bohemia

Preparation with dry yeast: Place all the ingredients (without potatoes!) in a relatively 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. Either cover the dough and let it rise in a warm place until it has at least doubled in size, or place it in a bowl with a lid and simply refrigerate overnight. Preparation with fresh yeast: Mix yeast, lukewarm milk, and 2 tablespoons of flour to form a pre-dough, let it rise until it has doubled in size. Then add the remaining ingredients, except for the potatoes, knead, and let it rise. Boil the potatoes in their jackets, peel them, and press them through a potato ricer while they are still warm. Knead the lukewarm potato mixture into the yeast dough and then let it rise again (takes at least another 30 minutes). Meanwhile, fry the bacon and onions (separately), remove any excess fat on kitchen paper, and let it cool. Roll out the risen dough. Sprinkle the dough with the cinnamon-sugar mixture, scatter the onions and bacon on top, and roll it up like a strudel. Place the roll in a greased baking pan (springform pan with a ring or Bundt pan) and bake in the oven on the lowest rack at 180 degrees Celsius (convection oven) for about 35 minutes. This amount makes one filled casserole dish. The dough roll can also be baked in a springform pan with a ring or Bundt pan.