Lithuanian Bacon Buns (Lasineciai)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 11/27/21
Lithuanian Bacon Buns
cal222/Flickr
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 30 servings
Nutrition Facts (per serving)
150 Calories
8g Fat
12g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 30
Amount per serving
Calories 150
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 18%
Cholesterol 51mg 17%
Sodium 241mg 10%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 2%
Total Sugars 2g
Protein 7g
Vitamin C 0mg 1%
Calcium 19mg 1%
Iron 1mg 5%
Potassium 100mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Lithuanian bacon buns or lasineciai is made with a soft roll dough stuffed with chopped cooked onion and bacon. It's considered a national dish of Lithuania and is one of the most popular breads in the culinary repertoire.

Bacon buns can be eaten hot or at room temperature and can be reheated in the oven. This is a perfect project to get the kids involved in if an adult fries the bacon and onion.

Ingredients

For the Filling:

  • 3/4 pound bacon, cut into 1/4-inch pieces

  • 1 medium onion, finely chopped

For the Dough:

  • 1 cup milk

  • 4 ounces (8 tablespoons) unsalted butter

  • 1/4 cup sugar

  • 1/2 teaspoon salt

  • 1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)

  • 3 large eggs, slightly beaten, at room temperature

  • 3 cups all-purpose flour

For the Egg Wash:

  • 1 large egg yolk, at room temperature

  • 2 teaspoons water

Steps to Make It

Make the Filling

  1. Gather the ingredients.

  2. In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated. 

  3. Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.

Make the Dough

  1. Gather the ingredients.

  2. Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.

  3. Dissolve yeast in this milk mixture, stirring well.

  4. Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.

  5. Cover with greased plastic wrap and let rise until doubled.

  6. Punch down dough and let rise again.

Assemble

  1. Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.

  2. Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.

  3. Place a tablespoon or so of cooled bacon mixture in center of dough circle.

  4. Fold edges over to completely cover the filling and shape into a ball.

  5. Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.

  6. Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.

  7. Heat oven to 375 F.

  8. When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.

  9. When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.

  10. Return to oven and bake until golden brown.

  11. Serve hot, at room temperature or reheated in the oven.