Lithuanian Bacon Buns Recipes

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LITHUANIAN BACON BUNS (LASINECIAI)



Lithuanian Bacon Buns (Lasineciai) image

This traditional Lithuanian bacon buns recipe is made with a soft roll dough that is filled with chopped cooked bacon and onion before baking.

Provided by Barbara Rolek

Categories     Bread

Time 50m

Yield 30

Number Of Ingredients 14

For the Filling:
3/4 pound bacon , cut into 1/4-inch pieces
1 medium onion, finely chopped
For the Dough:
1 cup milk
4 ounces unsalted butter
1/4 cup sugar
1/2 teaspoon salt
1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)
3 large eggs, slightly beaten, at room temperature
3 cups all-purpose flour
For the Egg Wash:
1 large egg yolk , at room temperature
2 teaspoons water

Steps:

  • Gather the ingredients.
  • In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated.
  • Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.
  • Gather the ingredients.
  • Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.
  • Dissolve yeast in this milk mixture, stirring well.
  • Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.
  • Cover with greased plastic wrap and let rise until doubled.
  • Punch down dough and let rise again.
  • Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.
  • Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.
  • Place a tablespoon or so of cooled bacon mixture in center of dough circle.
  • Fold edges over to completely cover the filling and shape into a ball.
  • Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.
  • Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.
  • Heat oven to 375 F.
  • When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.
  • When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.
  • Return to oven and bake until golden brown.
  • Serve hot, at room temperature or reheated in the oven.

Nutrition Facts : Calories 150 kcal, Carbohydrate 12 g, Cholesterol 51 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 241 mg, Sugar 2 g, Fat 8 g, ServingSize 30 servings, UnsaturatedFat 0 g

GRAMPA RAY'S BACON BUNS



Grampa Ray's Bacon Buns image

Provided by Food Network

Categories     side-dish

Time 3h15m

Yield 72 pieces

Number Of Ingredients 12

1/2-pound lean bacon
1 small onion, optional
2 pounds ham
2 cups milk
1/2-pound (2 sticks) butter
1/2 cup sugar
1 teaspoon salt
1 package dry yeast
5 eggs
6 cups all-purpose flour, plus up to 1 cup more if dough seems really sticky
1 egg yolk
1 tablespoon water

Steps:

  • Filling: Chop bacon into small pieces; fry until crisp and drain off the fat. If adding onion, chop finely and cook with the bacon. Chop ham into small pieces. Combine ham with bacon mixture and grind in meat grinder or food processor. Cool in refrigerator. This may be done 2 to 3 days in advance. This mixture also freezes well.
  • Dough: Heat milk in a saucepan. Add butter to melt. Add sugar and salt and cool. Dissolve yeast in 1/2 cup of this liquid until yeast is activated, about 5 minutes. Beat 5 eggs slightly and add to remaining milk and butter mixture; blend and add to the yeast mixture. Add flour and use a dough hook to mix in a standing mixer for at least 5 minutes. Place in a greased bowl until doubled in size. Punch down and let rise until doubled again.
  • Roll out dough on a floured board to 1/8-inch thickness. Use a 4-inch round cutter or a clean tin can to cut the dough. In each circle place a lump of filling in the center, close the dough over, pinch all corners together, seal, and turn over so that seam is on bottom. Place on a baking sheet in rows. Let rise until doubled.
  • Preheat oven to 350 degrees F.
  • Combine egg yolk and water in a small bowl and brush over top. Bake for 15 minutes.

BACON BUNS



Bacon Buns image

Mary Ann Simkus, Hampshire, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 4

10 bacon strips, diced
1/3 cup chopped onion
1 package (16 ounces) hot roll mix
1 egg, lightly beaten

Steps:

  • In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels., Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes., Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts :

LITHUANIAN BACON BUNS



LITHUANIAN BACON BUNS image

Number Of Ingredients 15

FOR THE DOUGH:
1 oz. cake compressed yeast
water
4 1/2 cups flour, divided use
1 cup milk
2 eggs, beaten
1/4 cup salad oil or shortening
2 tablespoons sugar
1/2 tsp. salt
FOR THE FILLING:
1 lb. bacon (cut fine)
1/4 lb. ham (chopped fine or ground)
1/2 small onion (cut fine)
1 egg
Dash of pepper

Steps:

  • TO PREPARE THE DOUGH: Soften yeast in small amount of water and small amount of the flour; let rise a little. Add milk, eggs, shortening, sugar, salt. Gradually stir in flour to form soft dough. Beat vigorously, cover and let rise in a warm place until it doubles in size. Knead again for 2 minutes. Let rise a second time. Roll out 1/4-inch thick. Use large glass or circle cookie cutter for shaping buns. TO PREPARE THE FILLING: Mix the ingredients for the filling together well. TO FILL AND BAKE THE BUNS: Preheat oven to 375 degrees F. Put 1 tablespoon of filling in each circle and seal edges with a little liquid. Let rise again for 15 minutes on greased pan. Brush with raw egg. Bake in oven 375 degrees for 25 minutes. Makes 2 dozen

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Top Asked Questions

How do you make bacon and onion buns at home?
Place a tablespoon of the bacon; onion and ham mixture into the center of each round. Fold the sides of the circle over the bacon. If they are not holding together, use your fingertips to wet the edges with a touch of water. Place the buns on a lightly greased cookie sheet and allow the dough to rise again. This should take about two hours.
What to eat in Lithuania?
This recipe for Lithuanian bacon buns or lasineciai is made with a soft roll dough stuffed with chopped cooked onion and bacon. It's considered a national dish of Lithuania and is one of the most popular breads in the culinary repertoire. Bacon buns can be eaten hot or at room temperature and can be reheated in the oven.
Can you make bacon buns from frozen dough?
This recipe includes making your own dough, but you can use frozen bread dough to speed things up and cut down on the labor. Bacon buns can be eaten hot or at room temperature and can be reheated in the oven. Semi-frozen bacon is much easier to chop into pieces that refrigerated.
Can You Make your own Shenandoah Bacon buns?
These little pillows of heaven are too good to only indulge in once a year and aren’t limited to Shenandoah! This recipe includes making your own dough, but you can use frozen bread dough to speed things up and cut down on the labor. Bacon buns can be eaten hot or at room temperature and can be reheated in the oven.

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