Instructions

Dough

1. Add flour to a large bowl, form a well and add sugar, yeast, and half of the warm milk.
2. Mix ingredients in the well gently, cover with a clean kitchen towel and allow to sit for about 10-15 min.
3. Add salt and rest of the milk. Knead for about 5 min. on low speed.
4. Add soft butter and knead until the dough is soft and elastic.
5. Cover with a clean kitchen towel and allow to proof for about 1 hour.
6. Butter a springform pan (9-inch) and place the dough into the pan. Spread out evenly to cover the bottom and pull up on the sides to form a rim. Leave about ½ inch from the top.
7. Let proof in pan for another 30 min. to 1 hour.

Filling:

1. In the meantime, finely cube the onions and bacon.
2. Fry in butter until translucent over medium low heat. Make sure to stir constantly to avoid browning.
3. Sprinkle the bacon-onion mix with flower, mix well and set aside to cool down.
4. In a large bowl whisk the eggs.
5. Add heavy whipping cream and sour cream and mix well.
6. Add the cooled down onion-bacon mixture to the bowl.
7. Salt and pepper to taste and mix well.
8. Pour mixture on top of the dough and sprinkle with caraway seeds.
9. Cut the 2 tbsp. of cold butter into very thin slices and spread evenly on top of the cake.
10. Bake in pre-heated oven for 40-50 min at 400F.
11. Serve hot or lukewarm.