For the dough, heat milk and 175 ml water. Dissolve yeast in it. Put flour and some 1/2 teaspoon salt in a bowl. Knead oil and yeast mixture with the dough hooks of the hand mixer.
Then work into a smooth dough with your hands. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, peel and chop the onions for the topping and fry them in hot fat until they are glassy.
Wash and chop the parsley. Cut bacon into small cubes. Press potatoes through a potato press or mash them finely. Mix with eggs, quark, sour cream, onions, parsley and half of the bacon.
Season with salt and caraway seeds. Knead the yeast dough again and roll out on a greased baking tray (approx. 35x40 cm). Spread the potato mixture on top. Sprinkle with remaining bacon cubes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45-50 minutes.
Results in about 12 pieces.