Lithuanian Bacon Buns Food

GRAMPA RAY'S BACON BUNS

Steps:

• Filling: Chop bacon into small pieces; fry until crisp and drain off the fat. If adding onion, chop finely and cook with the bacon. Chop ham into small pieces. Combine ham with bacon mixture and grind in meat grinder or food processor. Cool in refrigerator. This may be done 2 to 3 days in advance. This mixture also freezes well.
• Dough: Heat milk in a saucepan. Add butter to melt. Add sugar and salt and cool. Dissolve yeast in 1/2 cup of this liquid until yeast is activated, about 5 minutes. Beat 5 eggs slightly and add to remaining milk and butter mixture; blend and add to the yeast mixture. Add flour and use a dough hook to mix in a standing mixer for at least 5 minutes. Place in a greased bowl until doubled in size. Punch down and let rise until doubled again.
• Roll out dough on a floured board to 1/8-inch thickness. Use a 4-inch round cutter or a clean tin can to cut the dough. In each circle place a lump of filling in the center, close the dough over, pinch all corners together, seal, and turn over so that seam is on bottom. Place on a baking sheet in rows. Let rise until doubled.
• Preheat oven to 350 degrees F.
• Combine egg yolk and water in a small bowl and brush over top. Bake for 15 minutes.

LITHUANIAN BACON BUNS -- BRANDELES SU LASINIALS

Steps:

• 1. Filling: Mix well together the last5 ingredients. Set aside' Soften yeast and a small amount of flour and water. Let rise a little. Add milk, beaten eggs, shortening,salt and sugar. Gradually stir in flour to form a soft dough. Beat vigorously, cover and let rise in a warm place till double in size. Knead for 2 minutes. Let rise a second time. Roll out 1/4 inch thick. Use a glass to cut and shape buns to size.
• 2. Put i Tablespoon of filling in each circle and seal edges with a little water . Let rise again for 15 minutes on a greased pan. Brush tops with beaten raw egg and bake in a375 oven for 25 minutes.. Makes 2 dozen.