For the dough, mix the yeast with the warm milk and allow it to sit for 5 minutes. In a large bowl, combine flour and salt, then add butter cubes. Pour in the milk mixture and knead the dough for 6 minutes. Adjust by adding a bit more flour or milk if necessary. Shape the dough into a ball, lightly grease the bowl with oil, cover it with plastic wrap, and let it rise in a warm place until doubled in size. For a quick rise, you can warm the oven slightly, turn it off, and let the dough rest inside.

For the filling, cook the diced bacon until crispy. Add butter to the bacon, then stir in the onions and reduce heat to allow them to caramelize slowly for 30-40 minutes, stirring occasionally. Once they turn golden brown, remove from heat and cool slightly.

In a separate bowl, whisk together the sour cream, eggs, flour, salt, caraway seeds, and freshly ground pepper. Stir the cooled onion and bacon mixture into the creamy egg mix until fully combined.

If using pre-made pie crust, press it into a greased 9-inch springform pan, leaving a slight overhang. For homemade dough, spread it across the bottom and sides of the pan, leaving a small gap at the top. Pour the onion mixture into the crust and sprinkle with extra caraway seeds.

Preheat your oven to 400°F and bake the pie for 55-60 minutes, or until the top is lightly browned and the center is firm. Cool for 20 minutes before serving. This pie can be enjoyed warm or cold! 🧅