Zwiebelkuchen

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   In a large bowl, combine the flour, yeast, and sugar for the dough.

   Noin 2 min

2. 2

   Warm the milk slightly then add it, along with the melted butter, egg, and salt, to the dry ingredients.

   Noin 1 min

   Kokin vinkki: Ensure milk is lukewarm, not hot, to avoid killing the yeast.

3. 3

   Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Noin 2 min

4. 4

   Knead the dough for 8-10 minutes until it is smooth and elastic.

   Noin 9 min

5. 5

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, or until doubled in size.

   Noin 1 t

   Kokin vinkki: A turned-off oven with the light on can be a good warm spot.

6. 6

   While the dough rises, prepare the filling: Heat the vegetable oil in a large pan over medium heat.

   Noin 2 min

7. 7

   Add the sliced onions and a pinch of salt, then cook, stirring occasionally, until very soft and translucent, about 15-20 minutes.

   Noin 20 min

   Kokin vinkki: Do not rush this step; properly caramelized onions are key to flavor.

8. 8

   Stir in the diced smoked tofu and caraway seeds, and cook for another 5 minutes.

   Noin 5 min

9. 9

   Remove the onion mixture from the heat and let it cool slightly.

   Noin 5 min

10. 10

    Preheat your oven to 180°C (350°F).

    Noin 15 min

11. 11

    In a medium bowl, whisk together the sour cream, eggs, flour, pepper, nutmeg, and salt for the topping.

    Noin 2 min

12. 12

    Once the dough has risen, punch it down gently and roll it out on a lightly floured surface into a large circle, about 30 cm (12 inches) in diameter.

    Noin 5 min

13. 13

    Transfer the dough to a greased 26-28 cm (10-11 inch) springform pan or tart pan, pressing it up the sides to form a crust.

    Noin 2 min

14. 14

    Spread the cooled onion and tofu mixture evenly over the dough.

    Noin 1 min

15. 15

    Pour the sour cream mixture over the onions, spreading it gently to cover.

    Noin 1 min

16. 16

    Bake for 35-40 minutes, or until the topping is set and golden brown.

    Noin 40 min

    Kokin vinkki: If the edges brown too quickly, you can loosely cover them with foil.

17. 17

    Let the Zwiebelkuchen cool in the pan for at least 10-15 minutes before slicing and serving.

    Noin 15 min

    Kokin vinkki: It's often served warm, but also delicious at room temperature.