Speckzelten (Bacon Tents) is a traditional German recipe for a classic dish of small yeasted dough rounds topped with smoked bacon, onion and spices in an egg yolk sauce that are, effectively, German snack pizzas. The full recipe is presented here and I hope you enjoy this classic German version of: Bacon Tents (Speckzelten).
For the Topping:
300g lean, smoked, bacon, finely diced
1 egg yolk
1 tbsp ground coriander
1 tbsp ground caraway seeds
1 small onion, finely chopped
salt, to taste
Method:
Begin by preparing the dough. Combine the salt and flour in a bowl. Meanwhile, add half the lukewarm milk to a mug or a small bowl and dissolve the yeast and sugar in this. Cover and set aside for 10 minutes. After this time form a well in the flour and pour in the yeast mixture. Dust the liquid with a little flour then cover the bowl and set aside in a warm place for 30 minutes.
After this time add the remaining milk and work into the flour before adding the melted butter. Bring the mixture together as a dough then turn onto a lightly-floured work surface and beat or knead until the dough starts to form small bubbles. Shape the dough into small rounds (about half a finger's width in thickness and about 12cm in diameter). Pinch the edges of the dough to form a raised rim then transfer to a lightly-greased baking tray, brush with lightly-beaten egg yolk then cover with the bacon (press this lightly into the dough) and scatter the remaining ingredients on top.
Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until well risen and golden. Serve hot.
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