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. ---------------------------------------------------------------------------
Nutrition
Ingredients
