Recipe for Lasineciai - Bacon Buns


1 pkg active dry yeast
1 cup milk; lukewarm
2 tablespoon sugar
1 teaspoon salt
3 cup all-purpose flour
3 egg yolks
10 tablespoon unsalted butter; softened
1 lb bacon, lean; finely shredded
1 cup onions; finely chopped
1 egg yolk mixed w/1 tbs cream


Sprinkle the yeast into 1/2 cup of lukewarm milk. Add the sugar and salt and stir until thoroughly dissolved. Place the mixture in a warm, draft-free place for 5 to 8 mins, or until mixture has begun to bubble and has almost doubled in volume. Pour the flour into a large mixing bowl and make a deep well in the center. Drop in the yeast mixture, egg yolks, the remaining 1/2 cup of milk and 8 Tbs of butter and, with a large wooden spoon, slowly stir the flour into the liquid ingredients. Beat vigorously until a fairly firm dough is formed. Cover the bowl loosely with a kitchen towel and place it in a warm draft-free spot for 45 mins to an hour, or until the dough has doubled in bulk. Then punch the dough down with your fist, cover loosely, and let it rise another 45 mins, or until it again doubles in bulk. Meanwhile, prepare the filling. Stirring occasionally, fry the bacon and chopped onions in a large skillet over moderate heat. When the bacon has rendered all its fat and the onions are tender and lightly colored, drain them through a fine sieve. Discard the fat and set the bacon and onions aside. With a pastry brush, lightly coat 2 cookie sheets with a Tbs of butter each. Cut the dough in half and, on a lightly floured floured surface, roll each half into a circle about 1/8 inch thick. With a 2 1/2 to 3 inch cookie cutter, cut out about 18 rounds of dough. drop 1 tsp of the bacon mixture in the center of each and fold in the sides of the circle, making a neat packet. Set the buns, seam-side down, on the cookie sheet, leaving 1 inch between them. Roll and fill the remaining dough similarly. Place the cookie sheets in a warm, draft-free spot for 15 to 20 mins, or until the buns almost double in size. Preheat the oven to 375F. Bake the buns in the center of the oven for 10 mins, then, with a pastry brush, coat each bun with the egg yolk and cream mixture. Bake another 10 mins, or until golden brown. Serve the buns hot; if you cool them after baking, reheat for 10 mins or so in a 325F. oven.

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