Best Lithuanian Bacon Buns Brandeles Su Lasinials Recipes

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

Ingredients

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 BACON BUNS -- BRANDELES SU LASINIALS

Lithuanian Bacon Buns -- Brandeles Su Lasinials image

This recipe in the early 80's,was given to me from Olga. My Lithuanian friend. A wonderful cook,and a great neighbor. She made these quite often, and would always bring over a few buns to share with me ! I sure do miss her cooking,!! 10/9/2011

Provided by Nancy J. Patrykus

Categories Other Breads

Time 1h20m

Number Of Ingredients 12

Ingredients

4 1/2 c flour
1 c milk
2 eggs, beaten
2 Tbsp sugar
1 oz cake, compressed yeast
1/2 tsp salt
1/4 c salad oil or shortening
1 lb bacon, cut up small, lightly fried and drained.
1/4 lb ham, cut up fine or ground
1/2 a small onion, cut up very fine
1 egg
dash(es) of pepper

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.