Ingredients
Dough:
- 200 g flour
- 10 g fresh yeast
- 1/2 ts sugar
- 90 ml milk, lukewarm
- 60 g butter, softened
- 1/2 ts salt
Coating:
- 400 g onions
- 100 g bacon cubes
- 200 g sour cream
- 3 eggs
- 50 g grated cheese
- 1 ts salt
- pepper
- oil for greasing
- 1 ts caraway
Preparation
Dough:
1. Prepare a yeast dough from the ingredients and let rise in a warm location for approx. 45 minutes until the mixture has visibly increased in bulk.
Topping:
2. Peel and finely cut the onions. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 3, roast the diced bacon, add the onions and roast for approx. 5 minutes. Remove from the pan and let cool a little.
3. Stir the sour cream, eggs and grated cheese and season with salt and pepper.
4. Cut out a circle of baking paper with a diameter of 28 cm with the help of a 24 cm lid.
5. Line the pot with the baking paper and grease the lower edge of the pot a little. Roll out the yeast dough to have a diameter of 26 cm and place it on the baking paper in the pot in such a manner to create a small rim. Spread onion mixture over top, distribute egg mixture on top and sprinkle with some caraway.
6. Place the pot on the hob switch to a low level. Place the Navigenio overhead and switch to low level, bake for approx. 30 minutes.
7. At the end of the baking time, switch off the hob. Depending on the level of browning, switch the Navigenio to high level and bake until done and golden brown.
8. Let the pie coo a littlel, then turn the pie out of the pot using two large plates and turn over. Best served warm.
This recipe has been tested and approved by AMC.
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