John Myers
Ingredients for 1 servings:
- 1 ½ kg onion(s)
- 1 large can of sauerkraut
- 2 cubes of meat broth, instant
- 1 cup sour cream
- 1 cup crème fraîche
- 1 cup of sweet cream
- 50 g butter, optionally herb butter, soft
- 450 g flour
- 1 bag(s) of dry yeast
- 220 ml water
- 1 tsp, leveled salt
- 300 g smoked bacon, diced
- 3 eggs
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes
Knead flour, water, dry yeast, softened butter, and salt into a yeast dough, let it rise for about 30 minutes. Then roll it out on a deep baking sheet. Finely chop the onions and sauté them with the sauerkraut and bacon until soft. While sautéing, add the two meat stock cubes (they will dissolve during cooking). Stir frequently. Remove the pan from the heat and stir in the sour cream, crème fraîche, 3 eggs, and sweet cream. Spread the entire mixture on the deep baking sheet and bake for about 40 minutes at 200 degrees Celsius (400 degrees Fahrenheit) (depending on your oven). Let it cool briefly and enjoy warm. It’s just as delicious cold.
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