Yeasted onion and caraway Zwiebelkuchen
A soft yeasted base carries tender onions and smoked ham, finished with a sour-cream and egg-yolk topping.
Active time1 h
Cooking1 h
Total2 h 30 minResting : 1 h 15 min
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Ingredients
- 600 g onions
- 45 g unsalted butter
- 200 g full-fat thick sour cream
- 20 g raw egg yolk without shell
- 100 g sliced cured smoked Black Forest ham
- 180 ml water
- 300 g plain wheat flour
- 1 g caraway seeds
- 5 g active dry baker’s yeast
- ≈ ¼ tsp ground black pepper
- 7 g fine salt
- 5 g granulated sugar
Preparation
Let the butter portion for the dough soften. Warm the water to about 30 °C and mix in the yeast and sugar. Hydrate for 10 min. Add the flour, 5 g salt and 20 g softened butter, then knead for about 8 min until soft and elastic. Use 5 g butter to lightly grease a bowl and the tin. Place the dough in the bowl, cover and prove for about 60 min until visibly doubled. Allow longer if necessary.
45 g unsalted butter180 ml water300 g plain wheat flour5 g active dry baker’s yeast7 g fine salt5 g granulated sugar- small saucepan
- thermometer
- bowl
- spoon
- cloth
- round tin
- brush
While the dough proves, peel the onions. Slice them and cut the ham into small pieces. Cook the ham in a dry frying pan for about 5 min and set aside. Add the onions and 20 g butter to the same pan and cook gently for about 15 min, stirring, until soft but not browned. Remove from the heat. Heat the oven to 200 °C near the end of the proving time.
600 g onions100 g sliced cured smoked Black Forest ham- knife
- board
- frying pan
- spatula
- plate
- oven
Press the dough by hand into the buttered tin about 28 cm across, making a small rim. Spread over the onions, ham, caraway, pepper and 2 g salt. Bake for 20 min at 200 °C.
1 g caraway seeds≈ ¼ tsp ground black pepper- tin
- oven
- spoon
During the first bake, separate the yolks from the whites and weigh the stated amount of yolk. Mix it with the sour cream. Remove the tin, spread the mixture over the topping and bake for about 15 min more at 200 °C until the custard is set with no liquid patches and the dough is cooked. Rest for 10 min before cutting.
200 g full-fat thick sour cream20 g raw egg yolk without shell- bowl
- fork
- tin
- oven
- knife
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration