Street Food
Lašininiai
Ingredients
- 500g (4 1/4 cups) Flour
- 250ml (1 cup) Warm milk
- 7g (2 3/4 tsp) Dried yeast
- 1 Egg
- 50g (3 1/2 tbsp) Butter, softened
- 1 tbsp (12g) Sugar
- 1 tsp (2g) Salt
- 200g (7.1 oz) Smoked bacon, finely diced
- 1 Onion, finely diced
- 1 Egg, beaten, for glazing
Method
- Dissolve the yeast in the warm milk with the sugar and leave for 10 minutes until foamy.
- Combine the flour, salt, egg, butter, and yeast mixture into a soft dough; knead for 8-10 minutes until smooth.
- Cover and prove in a warm place for about an hour, until doubled.
- Meanwhile, fry the bacon and onion together until the onion is soft and the mixture is fragrant; cool slightly.
- Divide the dough into 12 pieces, flatten each, add a spoonful of the bacon filling, and pinch closed into a bun.
- Arrange seam-side down on a baking tray, cover, and prove for a further 20 minutes.
- Brush with beaten egg and bake at 200°C (400°F) for 18-20 minutes until golden brown.
Introduction: Lašininiai are a familiar bakery and market treat across Lithuania, prized as a portable, savoury snack that showcases the country's strong tradition of home-smoked bacon.
Cultural Background: Lašininiai are a familiar bakery and market treat across Lithuania, prized as a portable, savoury snack that showcases the country's strong tradition of home-smoked bacon.
Tips: Chop the bacon and onion filling finely and let it cool before filling the dough, or the hot filling will make the dough difficult to seal.
Variations: Some bakers roll a coil of bacon into the dough rather than sealing it as a filled bun, giving visible bacon spirals on top.
Nutrition: Approx. 260 kcal, 8g protein, 12g fat, 30g carbohydrates per bun.
FAQs:
Q: Can these be frozen?
A: Yes, freeze baked and cooled buns, then reheat in a moderate oven straight from frozen.
Q: Can I use ham instead of bacon?
A: Yes, though smoked bacon gives the more traditional, robust flavour associated with these buns.
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