Zwiebelblootz: onion cake from Lower Franconia
Time
Preparation time: 30 min.
Cooking or baking time: 40 min.
Rest period: 1 hour
Total preparation time: 2 hours 10 minutes
I grew up in Lower Franconia and there is very popular at Zwiebelblootz (Zwiebelkuchen) especially at the time of Federweiss's time. This recipe comes from Würzburg and I like doing it regularly in my new home.
The Blootz is always well received, especially in the summer to a glass of cider. Even though still nobody can pronounce Zwiebelblootz. I wish you good luck!
ingredients
For the yeast dough:
- 500g flour
- 100 g of butter
- 250 ml of milk
- 40 g of yeast
- 1 tsp salt
- 1 pinch of sugar
For the onion coating:
- 1000 g of onions
- 400 g diced bacon
- 250 ml chicken broth
- 8 eggs
- 80 g cornstarch (I take potato starch)
- 75 ml of cream
- 1 tsp salt
- 1 teaspoon caraway quite (who likes it)
- pepper
preparation
- For the yeast cake, warm the milk slightly, add the yeast and the sugar and mix. Add the flour until it gives a mush. Cover and let it rest for 15 minutes. Then add the flour, butter and salt and make a smooth dough. Cover again and let rest for about 30 minutes.
- Peel the onions and cut into strips. I do it by hand, because in the machine that is too fluid for me. But if you want to cut it in the food processor, then press some liquid out of the onion mass after cutting. Fry the bacon, then add the onions and sauté until they are glassy.
- Whisk the cream and the starch and slowly add the eggs.
- Now boil the broth and slowly stir in the egg mass. The broth should not be too hot, so that the eggs do not become scrambled eggs. Stir well until the mass thickens.
- Tasting (here with cumin, if you like) and mixing with the onions. Let cool down.
- Now roll out the dough, place on a baking sheet with baking paper and prick several times with a fork. Let it go for another 10 minutes.
- Spread the cool onion mixture on top and bake for about 40 minutes in a preheated oven at 200 degrees on the bottom rail.
Good Appetite!
