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.
200 g full-fat thick sour cream20 g raw egg yolk without shell- bowl
- fork
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.
- 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