Step 1

Add the instant yeast and sugar into the lukewarm milk. Mix and leave to rest for 10 minutes. The yeast should activate and you should see little bubbles forming on the surface.

Step 2

Combine the flour and salt in a bowl. Pour in the yeast-milk mixture and the oil. Using a stand or hand mixer with a dough hook, knead the dough for about 5 minutes until the dough comes together and pulls away from the sides of the bowl.

Step 3

Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 45 minutes.

Step 4

In the meantime, we can start with the onion topping. Peel the onions and chop them into thin rings. Cube the bacon.

Step 5

Heat 1 tbsp of oil in the frying pan and fry the bacon until crispy. Now add the onions and fry them with the bacon on low to medium heat until translucent. You do not want to hurry up this step, as it will add to the sweetness. Slow-cook the onions for about 10 minutes.

Step 6

Leave the onion mixture to slightly cool.

Step 7

In a separate bowl mix together the sour cream and eggs. Then add the egg-sour cream mix to the onions and bacon and caraway and mix well. Season with salt and pepper to taste.

Step 8

Preheat the oven to 200°C/ 392°F. Either grease the baking tray with some butter or line it with baking parchment.

Step 9

Once the dough has risen, knead the dough one last time by hand on a floured surface. Then roll it out into a thin rectangle. Lift the dough into the baking form and press the dough into the corners with your finger to create a small rim.

Step 10

Pour the onion mixture onto the yeast base. bake in the oven for 35 minutes.

Step 11

Leave to cool slightly before serving. To garnish sprinkle with fresh cut chives. (optional)