Browse Lithuanian Recipes by Category

Browse Lithuanian Recipes by Name

Lasineciai Lithuanian Bacon Buns

Lasineciai, Lithuanian Bacon Buns, are the most heavenly-scrumptious bread you’ll ever taste. But be sure you have a good hiding place ready before you make them because they’ll vanish like magic!

When I was just a little girl, these were one of the first Lithuanian recipes I ever made all by myself. Well… almost by myself. My Grandmother told me what to do, but I did all the work!

Babunita never used a recipe book for any of her traditional cooking. Her recipe book was in her head, handed down from her mother and her grandmother and the generations of family Lithuanian cooks before them.

Sometimes Babunita’s recipes would vary a little bit from one cooking to the next. But they were always deliciously toothsome, as only a grandma’s traditional home cooking can be.

Vanishing Act! — Hide These Well

I remember her telling me “You have to chop the bacon smaller!” and “Push your finger into the dough like this to be sure it’s ready.”

And when we popped those puppies into the oven… oooooooo! …the aroma that would drift through our house! There is absolutely no smell on earth that is as heavenly-scrumptious as fresh-baked bacon buns.

You’ll see!

But hide them as soon as they’re done or they’ll disappear before you even get to taste them!

Kaip Skanaus!

Traditional Lasineciai Recipe
(Lithuanian Bacon Buns)

Ingredients for filling

Ingredients for dough

Preparation, Part 1: the Filling

Dice bacon, onion and ham into very small pieces; the more uniform the better.

In a large skillet, cover bacon and onion with water and simmer until water evaporates completely and only bacon fat, bacon and onion remain.

Stir in ham and cool in refrigerator while making dough.

Preparation, Part 2: the Dough

In a 2 quart saucepan, heat milk, butter, sugar and salt to 120-130 degrees F and continue heating until butter is fully melted.

Pour off 1/2 cup of this mixture and dissolve the yeast in this 1/2 cup.

Beat eggs and add to remaining warm milk mix.

Add dissolved yeast.

Stir in sifted flour and beat vigorously.

Cover the dough with a towel and let it rise in a warm place (around 82 degrees F) for about two hours.

Punch down the risen dough and refrigerate it overnight.

Next day, roll out the dough to a thickness of about 3/8 inch. Careful! The dough is very soft, so use lots of flour for roll out.

Cut rolled dough into rounds about 3 inches in diameter.

Place a tablespoon of the bacon mix in the center of each round and fold the sides of the circle over the bacon. If it doesn’t want to hold together, use your fingertips to wet the edges with some water.

Place the buns on lightly-greased cookie sheets and allow the dough to rise again — about 2 hours if the dough is cold, 30-45 minutes if the dough is warm.

Preheat oven to 325 degrees F.

Mix one egg yolk with 2 Tbsp water and brush the top of each roll with this mixture.

Pop the buns in the oven and bake at 325 degrees F for 15-20 minutes.

Serve warm or cold. If you don’t plan to serve them immediately, hide them welll disappear in a flash if you don’t.

Kaip skanaus!

---

You might also like...