Lithuanian Bacon Buns

Lithuanian Bacon Buns Recipe - Traditional and Delicious

Region / culture: Lithuania | Preparation time: 2 hours | Cooking time: 45 minutes | Servings: 12

Introduction

Lithuanian Bacon Buns are a delicious and savory treat that are perfect for breakfast, brunch, or as a snack. These buns are filled with a flavorful mixture of diced bacon and onions, wrapped in soft bread dough, and baked to golden perfection.

History

Lithuanian Bacon Buns have been a traditional dish in Lithuanian cuisine for many years. They are often served during special occasions and celebrations, as well as enjoyed as a comforting and hearty meal.

Ingredients

2 loaves of frozen bread dough
3 lb (1.36 kg) of diced bacon pieces
2 large diced onions
1 egg

How to prepare

Thaw the bread dough on lightly greased cookie sheets.
Fry the bacon until lightly browned but not crisp, then add the diced onion and fry until the onion is translucent.
Drain off the drippings and reserve them.
Let the mixture cool.
Mix the egg into the cooled bacon and onion mixture.
Using a floured knife, cut the thawed bread dough into approximately 2-inch slices.
Roll out the dough slices on a lightly floured board and shape them into squares or rectangles.
Place about 2 heaping tablespoons of the bacon mixture in the middle of each dough slice, spread it thinly, and roll up the dough, sealing the ends with the seam facing down.
Place the rolled dough about 2 inches apart on a lightly greased cookie sheet.
Let the dough rise in a warm place until doubled in size, which should take about 1.5 to 2 hours.
Bake the rolls at 400°F (204°C) for approximately 45 minutes or until they turn golden brown.
Immediately brush the tops of the rolls lightly with the reserved bacon drippings.
Let the rolls cool on a brown paper bag.

Variations

Add grated cheese to the bacon and onion mixture for extra flavor.
Substitute the bacon with cooked sausage or ham for a different twist.
Incorporate herbs and spices such as thyme, rosemary, or paprika for added depth of flavor.

Cooking Tips & Tricks

Make sure to thaw the bread dough properly before using it to ensure that it rises and bakes evenly.

- Be careful not to overcook the bacon when frying it, as it will continue to cook in the oven.

- Allow the bacon and onion mixture to cool before mixing in the egg to prevent the egg from cooking prematurely.

- Seal the ends of the rolled dough tightly to prevent the filling from leaking out during baking.

- Brushing the tops of the buns with reserved bacon drippings adds extra flavor and helps them achieve a beautiful golden color.

Serving Suggestions

Lithuanian Bacon Buns can be served warm or at room temperature. They are delicious on their own or paired with a side salad or soup for a complete meal.

Cooking Techniques

Thawing the bread dough properly is essential for successful baking.

- Rolling out the dough thinly and evenly ensures that the buns bake evenly and have a nice texture.

- Allowing the buns to rise in a warm place before baking helps them achieve a light and fluffy texture.

Ingredient Substitutions

Use store-bought pizza dough or puff pastry as a substitute for the bread dough.

- Replace the bacon with cooked chicken or turkey for a lighter version of the buns.

- Use shallots or leeks instead of onions for a milder flavor.

Make Ahead Tips

Lithuanian Bacon Buns can be assembled and refrigerated overnight before baking. Simply cover them with plastic wrap and store them in the refrigerator until ready to bake.

Presentation Ideas

Serve Lithuanian Bacon Buns on a platter garnished with fresh herbs such as parsley or chives. They can also be served in individual baskets or on a wooden board for a rustic presentation.

Pairing Recommendations

Lithuanian Bacon Buns pair well with a variety of beverages such as coffee, tea, or fruit juice. They also go well with a glass of milk or a cold beer.

Storage and Reheating Instructions

Lithuanian Bacon Buns can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (177°C) for 10-15 minutes or until warmed through.

Nutrition Information

Calories per serving

Each serving of Lithuanian Bacon Buns contains approximately 300 calories.

Carbohydrates

Each serving of Lithuanian Bacon Buns contains approximately 30 grams of carbohydrates.

Fats

Each serving of Lithuanian Bacon Buns contains approximately 15 grams of fats.

Proteins

Each serving of Lithuanian Bacon Buns contains approximately 10 grams of proteins.

Vitamins and minerals

Lithuanian Bacon Buns are a good source of iron, vitamin B12, and niacin.

Alergens

Lithuanian Bacon Buns contain wheat, eggs, and pork products.

Summary

Lithuanian Bacon Buns are a delicious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. They are a great source of iron, vitamin B12, and niacin.

Summary

Lithuanian Bacon Buns are a delicious and satisfying dish that is perfect for any occasion. Filled with a flavorful mixture of bacon and onions, wrapped in soft bread dough, and baked to golden perfection, these buns are sure to be a hit with family and friends. Enjoy them warm or at room temperature for a tasty treat that will leave you craving more.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Lithuanian Bacon Buns. It was a crisp autumn day, and I had just returned from a trip to Eastern Europe where I had the pleasure of sampling all sorts of delicious foods. One particular dish that stood out to me was the Lithuanian Bacon Buns – a flaky pastry filled with savory bacon and onions. I knew I had to learn how to make them myself.

I reached out to a local Lithuanian community center in search of the recipe, and to my delight, they were more than happy to share their culinary secrets with me. I spent hours in the kitchen with the kind women there, learning the intricacies of making the perfect Lithuanian Bacon Bun. They showed me how to make the dough from scratch, how to finely chop the bacon and onions, and how to fold the buns just right so that they would come out of the oven golden and crispy.

As I rolled out the dough and filled it with the fragrant bacon and onions, I felt a sense of connection to my Lithuanian heritage that I had never experienced before. The women shared stories with me about their own grandmothers making these buns for special occasions, and I knew that I was part of a long line of women passing down this cherished recipe.

After hours of hard work, the buns were finally ready to be baked. The smell of bacon and onions wafted through the kitchen, making my mouth water with anticipation. As I pulled the buns out of the oven, I could hardly contain my excitement. They were perfectly golden brown and the filling was bubbling with deliciousness.

I served the buns to my family that night, and their eyes lit up with delight as they took their first bite. The flaky pastry melted in their mouths, and the savory bacon and onions sent their taste buds into a frenzy. It was a moment of pure joy and satisfaction, knowing that I had created something so delicious and meaningful.

From that day on, Lithuanian Bacon Buns became a staple in our household. I would make them for special occasions, holidays, or simply just because. Each time I made them, I felt a sense of pride and connection to my heritage that filled me with warmth.

Over the years, I have shared this recipe with friends and family, passing down the tradition of making Lithuanian Bacon Buns to the next generation. I have added my own personal touches and variations to the recipe, making it truly my own. But no matter how many times I make them, the sense of wonder and joy I felt that first day in the kitchen with the Lithuanian women never fades.

I am grateful for the opportunity to learn this cherished recipe and to carry on the tradition of making Lithuanian Bacon Buns. It is a reminder of the power of food to bring people together, to connect us to our past, and to create lasting memories. And for that, I will forever be thankful.