- 500 g Küchenmeister wheat flour T405
- 300 ml lukewarm milk
- 1 pck. dry active yeast
- 60 g butter
- 1/2 tsp. salt
- 750 kg red onions
- 500 g onions
- 200 g smoked ham (cubed)
- 300 g sour cream
- 4 eggs
Pour the flour into a large bowl and create a well in the middle. Dissolve the yeast in 150ml of the milk and pour it into the well. Cover the bowl and leave it for 10 minutes, or until the yeast becomes foamy
Melt the butter with the rest of the milk. Pour the butter-milk mixture along with the salt into the bowl. Using the dough hooks of an electric mixer, knead the ingredients until a smooth dough forms. Knead the dough for another 8-10 minutes with your hands, or until it becomes smooth and elastic. Transfer the dough to a lightly greased bowl, cover with cling film, and leave the dough to rise in a warm place for ca. 1 hour. Alternatively refrigerate the dough overnight.
Preheat the oven (electric 200° C / convection 180°C). Line a large baking sheet with parchment paper
For the topping: Peel the onions, cut them in half and slice them into thin strips. Heat some butter in a pan over a medium heat and sauté half the ham and half of the onions until the onions are translucent. Transfer to a bowl and sauté the remaining ham and onions.
In a large mixing bowl whisk together the sour cream and egg, and season generously with salt, pepper and nutmeg. Stir in the onions and ham.
Punch the air out of the dough. Roll out the dough on a lightly floured work surface, before transferring it to the baking sheet. Spread the topping evenly on top.
Bake the onion cake in the oven for ca. 20-25 minutes. Remove from the oven; allow cooling briefly before eating!