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Swabian Salzkuchen | Savory Sour Cream Tart for Brunch
(0)
55 min
Under an hour
Knuspr-Küche
Schwäbischer Salzkuchen ist ein süddeutscher Bäckerei-Klassiker und der Star auf jedem herzhaften Brunch-Buffet: Ein feiner, luftiger Hefeteigboden wird mit einer saftigen Creme aus Schmand und frischen Eiern gefüllt und mit aromatischem Kümmel im Ofen goldgelb gebacken. Frisch verfeinert mit Schnittlauch – herrlich cremig und herzerwärmend gut!
Preparation method
Prepare yeast dough & let rise
Warm the whole milk until lukewarm and melt the butter in it. Place the wheat flour in a bowl, form a well, and crumble in the fresh yeast. Add the sugar and the lukewarm milk-butter mixture, and stir briefly.
Add about 5 g of the fine table salt and knead everything with the dough hooks of a stand mixer or by hand for about 5 to 7 minutes into a smooth, elastic dough. Cover and let rise in a warm place for approx. 45 minutes until doubled in volume.
Mix sour cream topping & bake Salzkuchen
Preheat the oven to 200 °C top/bottom heat. Lightly grease a round tart or springform pan (approx. 26–28 cm diameter) with a little butter.
Chef's tip
Traditionally Swabian: If you like, you can sprinkle the Salzkuchen with 50 g of finely diced ham or bacon before baking – however, in the classic version, it shines as a pure vegetarian dish with plenty of caraway seeds.
The Salzkuchen tastes best warm from the oven, but is also ideal for a picnic or eaten cold the next day.
Ingredients
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