Lithuanian Bacon Buns
Indulge in the comforting flavors of Lithuanian Bacon Buns, or "Lasineciai," a traditional favorite perfect for breakfast, brunch, or a hearty snack. These golden, pillowy buns feature a soft, slightly sweet yeast dough stuffed with a savory filling of crispy bacon and caramelized onions, seasoned with a touch of black pepper for depth. The dough is lovingly kneaded and allowed to rise twice, creating a beautifully light texture, then brushed with an egg wash for an irresistible sheen. Baked to perfection, these buns are best enjoyed warm and fresh out of the oven. Whether you're hosting a gathering or looking to explore Baltic flavors, these bacon buns are a show-stopping treat packed with rich taste and homemade charm.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 packet Active dry yeast
- 1 cup Warm milk
- 4 tablespoons Unsalted butter (melted)
- 2 pieces Large eggs (beaten)
- 8 ounces Bacon (chopped into small pieces)
- 1 medium Onion (finely diced)
- 0.5 teaspoons Ground black pepper
- 1 piece Egg (beaten, for egg wash)
- 1 teaspoon Water (optional, for egg wash)
Instructions
In a small bowl, mix warm milk and sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Add the melted butter, beaten eggs, and the frothy yeast mixture. Mix well until a dough begins to form.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
While the dough is rising, prepare the filling: In a skillet, cook the bacon over medium heat until crisp. Remove the bacon and set it aside, leaving a small amount of the rendered fat in the pan.
In the same pan, sauté the diced onion until softened and translucent. Add the cooked bacon back to the pan, season with black pepper, and mix well. Allow the filling to cool to room temperature.
After the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into 12 equal pieces and roll each piece into a ball.
Flatten each dough ball into a small disk, place a spoonful of the bacon-onion filling in the center, and fold the dough around the filling, pinching the edges to seal. Place the buns seam-side down on a baking sheet lined with parchment paper.
Cover the buns with a kitchen towel and let them rise for another 30 minutes.
Preheat the oven to 375°F (190°C).
Brush the tops of the buns with egg wash (made by beating 1 egg with 1 teaspoon of water).
Bake the buns in the preheated oven for 18-20 minutes, or until golden brown.
Remove the buns from the oven and let them cool slightly before serving. Enjoy them warm!
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 950 mg | 316% | |
| Sodium | 6593 mg | 287% | |
| Total Carbohydrate | 421.9 g | 153% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 44.1 g | ||
| Protein | 164.3 g | 329% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 520 mg | 40% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 2703 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
