Lithuanian Bacon Buns In Chicago Recipes

LITHUANIAN BACON BUNS -- BRANDELES SU LASINIALS

Steps:

• 1. Filling: Mix well together the last5 ingredients. Set aside' Soften yeast and a small amount of flour and water. Let rise a little. Add milk, beaten eggs, shortening,salt and sugar. Gradually stir in flour to form a soft dough. Beat vigorously, cover and let rise in a warm place till double in size. Knead for 2 minutes. Let rise a second time. Roll out 1/4 inch thick. Use a glass to cut and shape buns to size.
• 2. Put i Tablespoon of filling in each circle and seal edges with a little water . Let rise again for 15 minutes on a greased pan. Brush tops with beaten raw egg and bake in a375 oven for 25 minutes.. Makes 2 dozen.

LITHUANIAN BACON BUNS (LASINECIAI)

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.