Salty Cream Cake

Ingredients

• 500 g flour
• 30 g yeast
• 80 ml lukewarm milk
• 250 ml lukewarm water
• 1 tsp salt
• 6 tbsp neutral oil
• 500 g sour cream
• 2 Eggs
• 1 pinch salt
• white pepper (from the grinder)
• 1 tsp Caraway seeds
• baking paper
• Fleur de sel

Instructions

1. 1.

   Sift flour into a bowl and press a well in the center. Dissolve yeast in milk and pour into the well. Cover and let the pre‑rise for 10 to 15 minutes in a draft‑protected warm spot.

2. 2.

   Slowly incorporate water while constantly stirring with the dough hooks of an electric hand mixer. Add salt and oil, kneading them in as well. Cover again and let rise in a draft‑protected warm place until the volume has roughly doubled (about 40 minutes).

3. 3.

   Whisk sour cream with eggs, salt, and a bit of pepper.

4. 4.

   With floured hands, gather the sticky dough and knead on a floured surface. Divide the dough into ten roughly equal portions. Roll each piece into thin flat discs, dipping your hands in flour several times.

5. 5.

   Place the discs side by side on two baking sheets lined with parchment paper and spread the sour‑cream mixture over them. Sprinkle each disc with a pinch of caraway seeds. Bake in a preheated oven at 230 °C (convection) for 20 to 25 minutes. Dust with Fleur de Sel and serve immediately.