Zwieweldinne

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Crumble the yeast and dissolve in 230 ml lukewarm water. Put the baking mixture into a mixing bowl. Stir in dissolved yeast. Knead with the dough hooks of the hand mixer for approx. 3 minutes to a smooth dough. Cover and leave to rise in a warm place for approx. 30 minutes. In the meantime, peel and coarsely dice the onions.

2. 2

   Clean, wash and chop the spring onions. Heat the fat in a pan. Fry the onions in it at medium heat while turning for 8-10 minutes. Add spring onions 3 minutes before the end of the cooking time and stew. Season with salt and pepper. Stir in caraway. Knead dough again briefly. Roll out to a rectangle (approx. 35x39 cm) on a floured work surface. Grease the tray and place the dough on top. Press the dough a little higher at the edge of the tray. Let it rise again for about 15 minutes.

3. 3

   Stir in caraway. Knead dough again briefly. Roll out to a rectangle (approx. 35x39 cm) on a floured work surface. Grease the tray and place the dough on top. Press the dough a little higher at the edge of the tray. Let it rise again for about 15 minutes. Spread the onion mixture on the dough. Mix cream and egg and pour evenly over the onions. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 35-40 minutes. Cut into portion pieces and serve garnished with parsley as desired. Results in approx. 16 pieces

4. 4

   Spread the onion mixture on the dough. Mix cream and egg and pour evenly over the onions. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 35-40 minutes. Cut into portion pieces and serve garnished with parsley as desired. Results in approx. 16 pieces

5. 5

   By the way: mix the remaining bread baking mixture with the remaining yeast in a proportionate amount of water. Knead a smaller bread from the quantity

Nutrition Facts

KCAL
120 kcal

CARBS
15 g

FATS
6 g

PROTEINS
3 g