How irresistible does a warm globe of dough filled with bits of fried bacon, ham, and onion sound? Bacon buns are a deeply traditional Lithuanian goodie, but they’re easy to whip up for the average American. This recipe may read long, but litchick, swears it’s foolproof, even for an unsteady baker like her:


1 cup scalded milk
1/2 cup unsalted butter
1/2 cup sugar
1 tsp. salt
2 packages dry yeast, regular or rapid rise
2 eggs, well beaten
4 to 4 1/2 cups flour, sifted


1 pound lean bacon, cut into small pieces
1 medium onion, diced
1/2 pound lean ham, diced
1/2 teaspoon freshly ground pepper

Egg wash:

1 egg yolk mixed with 2-3 tablespoons milk

Pour scalded milk into a large bowl. Add butter, sugar, and salt. Let mixture cool to lukewarm, 110-115 degrees. Stir in yeast until dissolved. Add beaten eggs and then add flour gradually, mixing until dough is workable.

Turn dough onto a floured surface and knead with floured hands until smooth and elastic, about 10 minutes. Put dough into a greased bowl, cover and let rise in a warm place until it doubles in size, about 1 hour.

While dough is rising, make the filling: Fry bacon pieces in a heavy skillet until most of the fat is rendered, but the bacon is still soft (you don

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