Lithuanian Bacon Buns

From The Spruce Eats website.  My Uncle Eddie's are the gold standard, but these are a pretty close 2nd. 

This recipe for Lithuanian bacon buns or lasineciai is made with a soft roll dough stuffed with chopped cooked onion and bacon. It's considered a national dish of Lithuania and is one of the most popular breads in the culinary repertoire.

Bacon buns can be eaten hot or at room temperature and can be reheated in the oven. This is a perfect project to get the kids involved in if an adult fries the bacon and onion.

Lithuanian Bacon Buns

For the Filling:

3/4 pound bacon, cut into 1/4-inch pieces

1 medium onion, finely chopped

For the Dough:

1 cup milk

1/4 pound butter (or 1 stick)

1/4 cup sugar

1/2 teaspoon salt

1 (0.25-ounce) package active dry yeast (or 2 1/4 teaspoons)

3 large eggs, slightly beaten, room-temperature

3 cups all-purpose flour

For the Egg Wash:

1 large egg yolk, room-temperature

2 teaspoons water

Steps to Make It

Note: while there are multiple steps to this recipe, this bacon bun dish is broken down into workable categories to help you better plan for preparation and baking.

Make the Filling

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.

Make the Dough

Gather the ingredients.

Scald the milk and mix in butter, and sugar. Cool to 110 F.

Dissolve yeast in this milk mixture, stirring well.  Add salt. 

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.  Note: The dough will be VERY sticky.

Assemble and Bake

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. Dough is VERY sticky.  Use plenty of flour on the rolling surface and the rolling pin.  You will need to add flour as you go.  This is OK.

Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter or a wine glass.

Place a teaspoon 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. Flaten slightly. 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 brush with egg wash.  Bake 15 to 20 minutes.

Serve hot, at room temperature or reheated in the oven or microwave (10 seconds).