Speckzelten(Speckplatz)

* Exported from MasterCook *

SPECKZELTEN (SPECKPLATZ)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g Flour (4 1/2 cups less 1
-Tbsp)
1 d Sugar
1/2 ts Salt
1/4 l Milk (1 cup plus 1 Tbsp)
10 g Yeast (.35 oz)
30 g Butter (2 Tbsp)
Topping A:
300 g Raw smoked lean bacon,
-finely diced (10 1/2 oz)
1 Egg yolk
1 tb Coriander
1 tb Caraway seed
1 sm Onion, finely chopped
Salt
Topping B:
2 c Cracklings
2 tb Lard
Salt

From the Ries area.

These bacon tarts can be made in two ways. The dough
base is always the same, however, the topping is
different.

Dough:

In a bowl, mix the flour and salt. Dissolve the yeast
and sugar in half the lukewarm milk. Form a well in
the flour, and pour the yeast mixture into this well.
Dust the liquid with flour, and cover the bowl. Let
rest, in a warm spot, for 1/2 hour. Then add the
melted butter and knead and beat the dough until it
starts to form small bubbles. Shape into rounds that
are about half a finger's width thickness and about 5
inches in diameter. Tweak the edges of the dough into
a raised rim. Cover the dough circles with

A) egg yolk and then lightly press in the bacon and
add the remainder of the ingredients, OR

B) lard and then lightly press in the cracklings.
Season with salt.

Bake at medium heat for 30 minutes. Serve hot.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 9/92



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