LITHUANIAN LASINECIAI

LITHUANIAN LASINECIAI image

Number Of Ingredients 10

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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.