Lithuanian Lasineciai 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

LITHUANIAN LASINECIAI



LITHUANIAN LASINECIAI image

Number Of Ingredients 10

3/4 pounds bacon, cut into 1/4-inch pieces
1/4 lb ham
1 medium onion, chopped finely
1 cup milk
1/4 pound (1 stick) butter
1/4 cup sugar
1/2 teaspoon salt
1 package active dry yeast
3 large eggs, slightly beaten
3 cups all-purpose flour

Steps:

  • In large skillet, place bacon and onion and barely cover with water. Cover the pan and let simmer until water has evaporated. Transfer entire contents of skillet (fat and all) to a container and refrigerate until cool. Meanwhile, scald the milk and mix in butter, sugar and salt. Cool to 110 degrees. Dissolve yeast in this milk mixture. Transfer 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 roll each section 3/8-inch thick. Cut 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 shaping into a ball. Place seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and other section of dough. Heat oven to 375 degrees. Let rolls rise again, covered with greased plastic wrap. Bake 15-20 minutes. When rolls are lightly tan, brush them with 1 large egg yolk beaten with 2 teaspoons water. Return to oven and bake until golden brown.

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