Sauerkrout Bacon Pastry

Start by breaking the yeast into a small container. Add sugar and water, mixing it with a fork until the yeast is fully incorporated. Allow this mixture to rest for 15 minutes, then combine it with salt and clarified butter by stirring them in.

Next, place flour into a large bowl and create a central depression. Gradually incorporate the yeast mixture into the flour, then proceed with kneading until the dough has become smooth and elastic, which should take around 12 minutes. Place the dough back into the bowl, cover it with a cloth, and let it rise in a warm environment until it has doubled in size, approximately 1 hour.

In the meantime, cook bacon strips in a skillet over medium heat until they are almost crispy; remove excess fat. Mix together sour cream, eggs, caraway seeds, nutmeg, salt, and pepper in a bowl until the ingredients are well combined. Set this mixture aside.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Roll out the dough into a rectangular shape that fits your baking sheet. Place the dough onto the baking sheet and sprinkle with cooked bacon. Evenly distribute sauerkraut over the dough, followed by a drizzle of the sour cream and egg mixture.

Bake the bread on the middle rack of your preheated oven for 40 minutes, or until it is golden brown on top and underneath. Remove the bread from the oven slightly before cutting it into squares to serve.