Lithuanian Bacon Buns Recipe

This recipe was submitted by Chariti Gent from Middleton, WI on 11/14/2012.

Chariti Gent had this fun fact about the Lithuanian Bacon Buns Recipe recipe to share:
This is an old family favorite that is DELICIOUS! .


For the Dough:
1 cup milk
1/2 cup butter
1/2 cup sugar
1 t salt
2 pkgs yeast
2 eggs, beaten
4-5 (or so) cups flour

Cooking Instructions

Filling: 2 lbs bacon 1 medium onion (chopped finely) Black pepper (to taste) Directions Dough: Scald milk; add butter, sugar, and salt. Stir and let cool to a little hotter than lukewarm (follow temperature instructions on yeast packet). Add yeast and eggs and stir in. Add flour, a cup at a time, then knead by hand for 12 minutes or by machine for 7 minutes or so until flour is incorporated. The dough should be a *little* bit sticky. Place in a warmed and well-greased bowl; cover and let rise. Punch down, knead a minute or so, then let it rise again. When it’s doubled, punch it down and get ready to fill. Filling: The bacon should be semi-frozen for easier cutting. I make 30-40 cuts per pound, going from top to bottom (bacon should be laid out with north and south as the long sides; east and west are the short ones). After you’ve cut all these lovely strips, turn them and cut through again 4 or 5 cuts (you want very small chips of bacon). Throw them in the skillet with the onion and about a 1/2 cup of water; simmer. Season with pepper. Keep turning/stirring until bacon is cooked and water has evaporated. You want a little “chew” to the bacon–not too crisp. Drain grease and let cool a bit. To fill, use a piece of dough the size of a golf ball. Smooth out on your palm; when most of your palm is covered, place a generous tablespoon of bacon in the middle. Bring up the edges of dough and seal (this is the fun part), gently rolling into a cigar/torpedo shape. Place on a greased baking sheet and brush with egg glaze (1 beaten egg with 1 T of milk). Let rise. Bake at 350 for 12 to 17 mins. When hot from the oven, butter them all over and place on a rack to cool. These freeze nicely, if they last that long.


Makes 25-30 buns

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