Directions

1. 1

   In a small bowl, combine the warm water, sugar, and active dry yeast. Stir well and let sit for about 5 minutes until foamy to activate the yeast.

2. 2

   In a large mixing bowl, combine the flour and salt. Create a well in the center of the dry ingredients.

3. 3

   Pour the activated yeast mixture, melted butter, 1 egg, and milk into the well. Mix until a soft dough forms, then knead by hand or with a mixer for 8 to 10 minutes until smooth and elastic.

4. 4

   Cover the dough with a damp cloth and let it rise in a warm place for about 45 minutes, or until it has doubled in size.

5. 5

   While the dough rises, cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove the bacon to a paper towel and let cool, then crumble it into small pieces.

6. 6

   In the same skillet with the bacon fat, add the sliced onions and cook over medium-low heat, stirring occasionally, for 20 to 25 minutes until the onions are soft and golden brown.

7. 7

   Preheat your oven to 375°F (190°C). On a lightly floured surface, gently stretch or roll the risen dough into a thin rectangle and transfer it to a baking sheet or baking dish, pressing it to fit the pan.

8. 8

   In a small bowl, whisk together the sour cream, heavy cream, and remaining egg until well combined and smooth.

9. 9

   Spread the caramelized onions evenly over the dough. Scatter the crumbled bacon over the onions. Pour the cream custard mixture evenly over the toppings.

10. 10

    Bake for 25 to 30 minutes until the custard is set (reaching an internal temperature of 160°F), the crust is golden brown, and the top is lightly browned.

11. 11

    Remove from the oven and let cool for a few minutes. Sprinkle the sliced scallions over the top just before serving.

12. 12

    Cut into portions and serve warm. This dish is best enjoyed fresh but can be reheated gently.