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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the dough: | 2. Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes. | 3. Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball. | 4. Cover and keep in a warm place for twenty minutes until the dough rises. | 5. Preheat the oven to 225°C. | 6. Sautée the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized. | 7. This should take about 10-15 minutes. | 8. In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth. | 9. Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly. | 10. Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	25	g		46.25	5.105	5.97	0.225
milk	1/4			37.21	2.9158	1.9215	1.9947
flour	375			216855.0	47477.025	3525.375	841.35
butter	60			5130.0	235.71	160.29	432.0
egg	1			71.5	0.36	6.28	4.755
salt	1/8	teaspoon		-	-	-	-
sugar	1/8	teaspoon		2.2942	0.5738	0.0	0.0
onion	1		peeled cut	64.0	14.944	1.76	0.16
bacon	150		diced	17514.0	53.76	530.04	1666.98
creme fraiche	500			-	-	-	-
egg	4			71.5	0.36	6.28	4.755
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.