I made a M&M’s Peanut Guglhopf with fresh yeast yesterday.
I had 20g fresh yeast and a pile of onions left so the obvious choice for my next recipe was onion pie, a specialty from my home town Basel. For the pie dough I put 200g flour in a bowl and made a well in the middle in which I put the fresh yeast mixed with 1 teaspoon sugar and 5 tablespoons lukewarm milk. Stir in a little of the flour and leave it until it throws bubbles.
In the meantime thinly slice 500g onions.
Fry 80g diced bacon in a pan and add the onions and fry them
until milky and soft. Season with salt, ground cloves, ground paprika and pepper and put aside.
Now bring together the dough by adding 1/2 teaspoon of salt and 3 tablespoons olive oil.
After 30 minutes the dough should have doubled in size and you can roll it out to fit your pie tin.
Fill the pie with the cooked onion and bacon. Then whisk 1 egg with 2 tablespoons of curd and 2 tablespoons of sour cream and pour it over the pie.
Bake in the oven at 200C for 30-35 minutes. It tastes best still hot but is also very nice eaten cold.