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    You are in: Home / Community Forums / Breads & Baking / duonyte, tell me about Lithuanian bacon buns
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    duonyte, tell me about Lithuanian bacon buns

    Red Apple Guy
    Mon Apr 14, 2014 9:56 am
    Forum Host
    I ran across a recipe for Ausytes in Clayton's Complete Book of Breads. It is a small bun with a bacon and onion filling. Later, I couldn't remember the word ausyte so I googled Lithuanian bacon buns and got "lasineciai", also a small bun with a bacon and onion filling. These both look good, but what are the differences if any and I'd appreciate your thoughts and recipes on them.

    Mon Apr 14, 2014 10:33 am
    Forum Host
    Hm, we never called them ausytes, Ausytes or "little ears" is what I've heard dumplings called, especially if you pinch the corners together, like wontons. I think Clayton must have gotten names of things mixed up.
    Mon Apr 14, 2014 10:42 am
    Forum Host
    I really need to post a recipe for the lasinieciai. I like to use a dough with a little egg in it - I've seen some recipes using frozen bread dough, blech, Mother used to make them shaped kind of like hot dog buns - but shorter, with a mix of ham and bacon for the filling. I had a friend who made them once with leftover duck. One of the bakeries here in town makes them small and round - perfect for a morning snack at a meeting. I make them round now, too.

    The dough in this recipe is good, Lithuanian Bacon Buns
    but I'd add some finely chopped or ground cooked ham to the filling. The filling as shown is pretty traditional, though.
    Mon Apr 14, 2014 10:51 am
    Forum Host
    Mon Apr 14, 2014 10:55 am
    Forum Host
    Lasiniuociai is another name - it's just regional differences, means the same - bacon bun

    This is what mother's looked like, very traditional recipe, bacon used raw in this one,
    Red Apple Guy
    Mon Apr 14, 2014 11:33 am
    Forum Host
    I'm sure you are right about Bernard Clayton getting the names mixed up.
    These would be good to take to a pot luck at a church meeting. I love to bring dishes totally unknown to us here way down South.
    Mon Apr 14, 2014 2:16 pm
    Forum Host
    I bet they would go over really well. I have friends at work who are always asking for more. One friend used to be married to a Lithuanian woman - I brought him a dozen, he'd eaten all of them before lunch.

    I eat them room temperature with abandon, but rewarmed in the micro is just wonderful. I imagine they would freeze really well, too.

    I definitely would go with small ones for a potluck - use a piece of dough the size roughly of a ping-pong or golf ball.

    A lot of people in the South are open to new ideas - my brother had a little reception when we visited for the first time, and all of his neighbors scarfed down the Lithuanian Herring Salad With Onion and Tomato (Silke Su Pomidor I had made. On my part, I was shocked to find salted herring at the Walmart. On the other hand, I did get roundly berated by a reviewer for using milk in my grits and topping them with jam - apparently, that's just not done in the South! Well, tough!
    Mon Apr 14, 2014 2:59 pm
    Forum Host
    Found this recipe, very typical of how recipes are written in the older Lithuanian cookbooks


    Tešlai: stiklinė pieno, 500 g miltų, 20 g mielių, kiaušinis, druskos, 80 g sviesto.
    Įdarui: 250 g šviežių su mėsos peraugimais lašinukų arba rūkytos šoninės, 100 g sviesto, svogūnas, pusė šaukštelio kvapiųjų pipirų, kiaušinis (jei reikia, truputį druskos).
    Tešlą užminkyti ir pastatyti šiltai, kad pakiltų. Paskui iš jos iškočioti 1 cm storio lakštą, stikline išspausti paplotėlius, į kiekvieną įdėti įdaro, suvynioti ir gerai užspausti. Dėti į skardą siūle į apačią, leisti pakilti, patepti išplaktu kiaušiniu ir kepti krosnyje arba orkaitėje, kol gražiai pagels.
    Žemaičiai mėgsta tokias bandeles imti kelionėn – patogu ir maistinga.

    Dough: a glass of milk, 500 g flour, 20 g yeast (fresh yeast is meant), an egg, some salt, 80 g butter.
    Filling: 250 g fresh pork belly or smoked bacon, 100 g butter, an onion, 1/2 tsp allspice, egg, salt if needed
    Make your dough and set it to rise in a warm spot. Roll it out 1 cm thick and cut out circles, put some filling in each one, wrap the dough around it and press together well. Put in a pan with the seam down, let rise, brush with beaten egg and bake in oven until it nicely browned.

    It assumes that you would know how to make this once you have the ingredients.
    Red Apple Guy
    Mon Apr 14, 2014 8:26 pm
    Forum Host
    duonyte wrote:
    ......On the other hand, I did get roundly berated by a reviewer for using milk in my grits and topping them with jam - apparently, that's just not done in the South! Well, tough!

    Nonsense! Grits are the most abused dish of the South. To our beloved grits we add garlic, cheese, shrimp, grillades (smothered steak), rotel tomatoes (as in Paula Deen's tomato grits), tomato jam, ham, bacon, sweet potatoes, fruit, syrup or honey, and jam. And you know what? Grits work well with them all.

    Mon Apr 14, 2014 8:49 pm
    Forum Host
    Yeah, I had read enough recipes already to know that. Poor reviewer must have been raised on the top of a tower and not allowed out.....
    Red Apple Guy
    Mon Apr 14, 2014 8:51 pm
    Forum Host
    PaulO in MA
    Wed Apr 16, 2014 7:13 am Groupie
    Red ... what do you think of Clayton's book? I bought Breads, Soups & Stews, and Pastry at library book sales several years ago. I just thought that he makes things overly complicated and really haven't made much from them.
    Red Apple Guy
    Wed Apr 16, 2014 8:20 am
    Forum Host
    Bernard's Complete Book of Breads is like an encyclopedia of breads. I like to read it sometimes for the stories and histories of the recipes and will go to it when looking for a recipe for a particular bread. I've made a good number of his breads and each has been a good one. Old Milwaukee Rye and Potato Bread here on come from Clayton's book.

    His recipes all show 3 ways of mixing and kneading the breads, which can be confusing, so I always skip the food processor method which helps some.

    When Bernard passed away in 2011, I was amazed by the reaction in the bread world. He has a huge following.

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