Lithuanian Bundukies Recipes

LITHUANIAN BACON BUNS (LASINECIAI)

Steps:

• Gather the ingredients.
• 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.
• Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.
• Gather the ingredients.
• Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.
• Dissolve yeast in this milk mixture, stirring well.
• 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.
• Cover with greased plastic wrap and let rise until doubled.
• Punch down dough and let rise again.
• 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.
• Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.
• Place a tablespoon or so of cooled bacon mixture in center of dough circle.
• Fold edges over to completely cover the filling and shape into a ball.
• Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.
• Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.
• Heat oven to 375 F.
• When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.
• When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.
• Return to oven and bake until golden brown.
• Serve hot, at room temperature or reheated in the oven.

LITHUANIAN KUGELIS (POTATO PUDDING)

Steps:

• Pre-heat oven to 350F degrees.
• Peel potatoes; place them in a bowl of cool water to keep from turning dark. (When removing each potato from the water to grate, dry off with a kitchen towel or paper towel to reduce moisture in the grated potatoes.)
• Cook bacon until crispy, do not drain. Add the butter to the pan with the bacon to melt. Reserve all grease. Set aside. Hold back (or fry more) some bacon bits for garnish, if desired.
• Warm the milk or cream; do not boil. Just make it warm to incorporate easier. Set aside.
• Grate the potatoes and onion into a bowl using the grater of your choice. Consistency should be like applesauce. Remove and discard any large pieces. Place in cheesecloth to squeeze excess moisture out of potatoes or place in a fine colander and allow to drain. Reserve the liquid drained from the potatoes. You will pour away the milky-watery liquid and add the potato starch that has collected back to your kugelis mixture.
• Put potato/onion mix in big bowl, add the butter/bacon/bacon grease and stir well. Slowly mix in the beaten eggs, one at a time like in the "old-country" or at once. Mix well. Discard the liquid from the drained potatoes; you will be left with a glob of starch in the bottom of the bowl. Add most of it (or all if you want) to the potato mixture and stir in.
• Add the warmed milk/cream slowly; add salt and pepper to taste. Mix well.
• Pour into a buttered 11 x 14-inch baking dish. A glass baking dish helps you see the level of brown the crust is attaining. Bake and test for doneness at 1 hour and 15 minutes or so. Like a cake, it will pull from the sides of the pan and a knife should come out clean. You may need to adjust baking time to get a nice brown crust. Slice and serve with sour cream and bacon bits on top, if desired.
• Remove from oven, allow to cool slightly. Cut into serving pieces.

LITHUANIAN KUGELIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
• Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
• Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

LITHUANIAN BACON BUNS

Steps:

• In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
• Heat water, milk, sour cream, and butter until very warm (120° to 130°F).
• Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add 1 egg and 1 cup flour; beat 2 minutes at high speed.
• Stir in enough remaining flour to make a soft dough.
• Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes.
• Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; flatten to 3-inch rounds.
• Place one rounded tablespoon Bacon Filling on center of each.
• Bring edges of dough up to enclose filling; pinch to seal.
• I like to dampen edges with lightly beaten egg white and seal with well floured fingers for a good seal.
• Place, pinched sides down, on greased baking sheet, about 2 inches apart.
• Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
• Brush surface of each roll with egg mixture.
• Bake at 350°F for 20 to 25 minutes or until golden.
• Remove from sheet; serve warm.
• BACON FILLING: In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes.
• Drain on paper towels; discard drippings from skillet.
• In same skillet, cook onion, stirring occasionally, until tender, about 4 to 5 minutes.
• Remove from heat; stir in bacon.