Federweißer!

How can you resist the jolly scene? Everyone in Germany should try to get ahold of this year's batch of Federweißer; if you live near me, Nix Wie Wein has had a tableful since Tuesday. Now, has anyone got a good recipe for Zwiebelkuchen?

Comments

[Ina]

Ah, Federweißer! I'm from the Palatinate originally so each fall, I start longing for Federweißer, Zwiwwelkuche and Keschde (chestnuts). It's not easy to fulfill this need here in Berlin.

Lovely blog, btw!

[Bleistifterin]

I am planning my once-a-year Zwiebelkuchen und Federweisser party for the coming weekend.
My favourite receipe for Zwiebelkuchen stems from G&U's Basic baking:
A yeast dough is made from
350 g flour
1/2 teaspoon salt
pinch of sugar
180 ml warm milk
1/2 cube fresh yeast (20g)
50 g butter
1 egg
It's a soft dough, once rising is enough
while you let it rest for an hour, cook the topping from
1 kg Onions (cubed or quarter-rings)
100 g bacon (cubed)
which you cook in a pan with 1 tablespoon oil until soft golden brown
let the onions cool and mix with a mixture of
125 g (1 can) Saure Sahne (sour cream)
3 eggs,
salt
pepper,
and cumin (Kümmel) if you like the stuff. For me, it's mandatory!
Preheat the oven to 200°C.
Roll the dough on a cookie sheet and pour onion-sour cream mixture on top. bake 35 minutes until golden brown.
Enjoy while still warm!

[Berlin Reified]

Ina: Yum, do you have a favourite recipe for your chestnuts (or just roasted)?

Bleistifterin: Many thanks! I'm hoping to swing a Zwiebelkuchen/Federweißer party myself this September, and will try your recipe in any case.