#bacon buns

[petermorwood]

@dduane bought these the other day, from one of the local supermarkets which stock Central / Eastern European things. Their label indicated their origin as Lithuania, but was entirely in English and described them, rather unhelpfully, as "mini meat pies".

They were more or less ready to eat, since "cooking" instructions called for no more than about 3-4 minutes in a hot oven, and very good they were, definitely finger-food to be consumed in about two bites.

They had a smoked meat filling, sufficiently unusual for "meat pies" that it started DD trying to find out what they REALLY were. Various helpful folk on Bluesky suggested various things (links are to recipe pages):

"kibinai", which are more similar in appearance to Cornish pasties than to these shiny little nibbles, and made with (unsmoked) mutton and onion.

"speķa pīrādziņi" or "speķrauši", smoked bacon dumplings from Latvia, so there's the flavour profile, but yet again a slightly different appearance.

"kolach" or "koláč" - I've given no recipe link because these are either sweet in their original version, or similar to a sausage roll in their American version, and in any case are Czech which takes them a lot further from Lithuania than Latvia is.

We've concluded that the ones we bought and devoured were probably lašinėčiai / ausytes or "bacon buns" - the taste would be right, the visual similarity is there, and in this photo needs only an egg wash to get shiny.

Why such determination to find out what they were?

(1) Curiosity.

(2) Intention to make them at home.

(2a) Intention to include a LOT more filling than the commercial ones, which were very good but gone too soon...

:->

[kapuchino357]

Sunset Shimmer as D2 and Sci-Twi as B5 ouo

Sunset your girlfriend is about to dROP HER DOG

[sandwichtribunal]

"The soft sweetness of the onion and the dough plays nicely off the salty, smokey, chewy bacon, accentuated by the black pepper's pungency, mellowed by its time in the oven." Lithuanian-American Bacon Buns

Lithuanian-American Bacon Buns

[neversummerfarm]

Bacon Buns

I had these at a friends house last year. Here is my own version that I'm posting for your eating pleasure. You're welcome. Ingredients 2 pounds lean bacon 1 small onion, optional 2 cups milk (or a can of condensed milk and a cup of water) 1/2 -pound (2 sticks) butter 1/2 cup sugar 1 teaspoon salt 1 package dry yeast 5 eggs 6 cups all-purpose flour, plus up to 1 cup more if dough seems really sticky Directions Filling: Chop bacon into small pieces and fry until crisp and drain off the fat. If adding onion, chop finely and cook with the bacon. Cool in refrigerator. I usually do this the night before. Dough: Preheat oven to 350 degrees F. 1.) Heat milk in a saucepan. Add butter, sugar, and salt. Cool slightly. 2.) Dissolve yeast in the milk liquid until yeast is activated, about 5 minutes. 3.) Beat 5 eggs until blended and add to milk and butter mixture.  Add flour gradually. 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. 4.) Scoop out dough with a soup spoon or large spoon. Flatten into a  circle and place a lump of bacon filling in the center. Close the dough over this and pinch all corners together. Seal and turn over so that seam is on bottom. Place on a baking sheet in rows. Hint: Don't underfill or overfill. You don't want to run out of bacon or have too little in the bun. Bake for 15 minutes.