Lithuanian Bacon Buns
Appetizers Full of Goodness
Bet You Can't Eat Just Two
My husband is of Lithuanian decent, and his grandmother makes for Christmas every year this traditional yummy, to die for appetizer. I loved these little bacon buns so much that I too started making them myself. They do take a bit of time to prepare but once you have had the first one you will be hooked.
Please note for the prep time
In the prep time below it says 24 hours. Don't let this scare you off. You won't be standing in the kitchen slaving away for 24 hours straight. Once the dough has been prepared it needs to be refrigerated overnight.
Ingredients needed for dough
- 2 cups milk (or evaporated milk)
- ½ pound of butter
- 1 tsp salt
- 1 pkg yeast
- 5 eggs
- 6 cups of all-purpose flour
- Yolk of one egg (for basting)
- ½ cup of sugar
Ingredients For Filling
- 1-½ pounds of bacon diced
- 1 large onion chopped fine
- ½ pound of ham (I usually just buy a ham steak and cut it up) chopped into very small pieces
Important Step When Making Bacon Buns
One year while making these bacon buns I decided that because I was in a hurry to skip refrigerating the dough overnight. The buns for some reason didn't come out quite as good and the dough was harder to work with.
Do you love Lithuanian food too?
Best Compliment I Could Have Rec'd
I remember one year making these and my husband’s grandmother asked me for my recipe, as she really liked mine. I think maybe she was just being polite.
- This step can be done first or you can wait until the following day. However the mixture does need to be cooled completely before using.
- In a large frying pan cover bacon and onion with water and simmer until the water has completely evaporated. Stir in the ham, then cool in refrigerator while you are preparing the dough.
Making Your Dough
- In 2-quart saucepan heat milk, butter, sugar and salt to 120-130 degrees F and heat until butter is melted.
- Pour off a ½ cup of this mixture and dissolve the yeast into it.
- Beat your eggs and add to the remaining warm milk mixture.
- Add dissolved yeast and stir in flour and beat vigorously. Cover the dough with a towel and let rise in a warm draft free place for two hours.
- Punch down the dough and refrigerate overnight.
- The following day roll out the dough to a thickness of approximately 3/8th of an inch. Use lots of flour to roll out.
- Cut rolled dough into rounds about 3” in diameter.
- Place a tablespoon of the bacon; onion and ham mix into the center of each round. Fold the sides of the circle over the bacon. If they are not holding together use your fingertips to wet the edges with a touch of water.
- Place the buns on a lightly greased cookie sheet and allow the dough to rise again. This should take about two hours.
- Preheat your oven to 325F
- Mix one egg yolk with 2 Tbsp of water and brush the top of each roll with it.
- Bake in the oven for 15 – 20 minutes. If not planning to eat these right away they can be stored in a Tupperware type container in a cool place, or in your refrigerator for about one week. I have had them last longer but I am not totally sure to what extent they will good. You may just want to hide some as they will disappear fast!
Fresh Out of the Oven
Other Lithuanian recipes from this author
- Kugelis a Lithuanian Potato Casserole Recipe
Traditional Lithuanian dish made with potatoes, bacon, onions, eggs, butter and cream. Step by step instructions with pictures included.
- Cold Beet Soup or Lithuanian Saltibarsciai
A delicious authentic Lithuanian recipe for cold soup that is satisfying on a hot summers day. Easy to follow recipe with pictures.
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