Dandelion Bacon Roast

For the dandelion bacon patties, mix the flour with sugar and salt in a bowl and make a well in it. Warm the milk to lukewarm, add the yeast and stir until smooth.

Then pour into the well and mix with a little flour from the edge to a smooth pre-dough. If necessary, vary the amount of milk or flour slightly. Let rise for about 20 minutes.

Add the sour cream, some pepper and the egg and mix to a medium firm dough. Cut the bacon into small cubes and fry in a pan without fat.

Wash the dandelion leaves, shake them dry, chop them and add them to the bacon. Steam for 1-2 minutes and then drain on kitchen paper.

Knead the mixture into the risen dough. Divide the dough into 8 portions, roll them out thinly on a work surface dusted with a little flour and then deep-fry them in batches in hot fat (170 °C) until golden brown.

Degrease the ready-fried dandelion bacon patties on kitchen paper and arrange on dandelion leaves as desired.

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