Ingredients:

  • 375g all-purpose flour
  • 180ml whole milk, warmed to 110°F
  • 7g active dry yeast
  • 60g unsalted butter, softened
  • 5g fine sea salt
  • 5g granulated sugar
  • 1.2kg yellow onions, thinly sliced
  • 150g bacon, finely diced
  • 30g unsalted butter
  • 200g sour cream
  • 3 large eggs
  • 1 tsp caraway seeds
  • 0.5 tsp freshly grated nutmeg
  • 0.25 tsp black pepper

Instructions:

  1. Combine warm milk, sugar, and yeast in a bowl. Let stand for 10 minutes until foamy.
  2. Stir the flour, salt, and 60g softened butter into the yeast mixture. Knead for 8 minutes until smooth and elastic. Cover and let rise in a warm spot for 1 hour until doubled.
  3. While dough rises, cook diced bacon in a cold skillet over medium heat until fat renders and bacon is crispy.
  4. Add 30g butter and the sliced onions to the bacon fat. Cook over medium-low heat, stirring occasionally, for 20 minutes until soft and golden. Remove from heat to cool slightly for at least 15 minutes.
  5. In a separate bowl, whisk together sour cream, eggs, nutmeg, caraway seeds, and black pepper.
  6. Preheat oven to 180°C (350°F). Punch down the dough and roll it out to fit your greased baking pan. Pour the onion mixture over the dough, spreading it to the edges.
  7. Bake for 45 minutes until the crust is bronzed and the filling is set and golden.