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Bacon Buns

Latvian Bacon Buns 2016



This recipe will make about 76 bacon buns with the dough at one ounce or 50 grams each. If you make them smaller as most seem inclined to do, it will make more! If making the dough in a TM31 Thermomix machine, halve the recipe and do it twice; works great in the TM5 Machine. Linda Celmainis taught me how to make these buns decades after meeting her and working for her. They are really delicious and this is a remake of my original post with clearer step by step images and instructions, but the story is magic in the original post, and a must read.
Course Dough
Cuisine Latvian
Prep Time 3 hours
Cook Time 12 minutes
Total Time 3 hours 12 minutes
Servings 72 buns
Author Valerie Lugonja via Linda Celmainis

Ingredients

Ingredients for Bacon Buns Dough by Hand:

  • 100 grams or ½ cup warm water
  • 30 grams or 2 tablespoons yeast
  • 5 grams or 1 teaspoon sugar
  • 580 grams or 2 ½ cups whole milk
  • 220 grams or 1 cup or ½ pound unsalted butter
  • 50 grams or ¼ cup sugar
  • 5 grams or 1 teaspoon salt
  • 2 free range organic eggs (with beautiful dark yellow yolks)
  • ¼ to ½ teaspoon cardamom
  • 720 grams or 6 cups white flour

Ingredients for Bacon Buns Dough via Thermomix Machine:

  • 100 grams or ½ cup warm water
  • 5 grams or 1 teaspoon sugar
  • 580 grams or 2 ½ cups whole milk
  • 220 grams or 1 cup or ½ pound unsalted butter
  • 50 grams or ¼ cup sugar
  • 5 grams or 1 teaspoon salt
  • 2 free range organic eggs (with beautiful dark yellow yolks)
  • ¼ to ½ teaspoon cardamom
  • 30 grams or 2 tablespoons yeast
  • 120 grams or 1 cup white flour
  • 600 grams or 5 cups white flour

Ingredients for Bacon Buns Filling:

  • 1 kilo (one generous kilo) of really good double smoked bacon*, cut into lardons
  • one large white or yellow onion , minced
  • freshly ground black pepper , to taste (quite a bit)

Instructions

Instructions for Making Bacon Buns by Hand:

  1. Place yeast, water and sugar in bowl; set aside for 15 minutes for yeast to proof (should triple in size)
  2. Scald milk and butter; add salt and sugar
  3. Whisk eggs
  4. Temper eggs by adding ¼ cup of hot milk and butter mixture to eggs; add tempered eggs back into milk and butter mixture
  5. Mix two cups of flour with cardamom into wet ingredients; pour yeast mixture and combine
  6. Fold in remaining flour and knead; set aside to proof (about an hour)

Instructions for Making Bacon Buns via Thermomix Machine:

  1. Pre-weigh yeast, 120 grams flour and cardamom; set aside together
  2. Prepare proofing bowl with butter; set aside
  3. Weigh water, sugar, milk, butter, sugar and salt into TM bowl; scald for 5 minutes 60°C at speed 2
  4. Cool 5 minutes 40°C at speed 3.5, adding eggs through hole in lid, one at a time, once temperature reaches 40°C, or after 2-3 minutes; add yeast with 1 cup or 120 grams flour and cardamon through hole in lid, to combine
  5. Scale remaining 600 grams flour into TM bowl; stir to combine for 30 seconds at speed 3, until beginning to clump
  6. Knead for 3 minutes (dough will be very sticky); remove from bowl with spatula onto a very lightly floured work surface
  7. Using a D-shaped spatula, pile sticky ball into a ball shape; place into a well buttered bowl to proof; cover with damp cloth and set aside until double in size (about 60 minutes)

Instructions for Making Filling for Bacon Buns:

  1. Use one huge onion, peeled and minced (a generous cup)
  2. Fry bacon and onion together until browned around the edges, and most fat has been rendured but bacon is not crispy; add a generous amount of freshly cracked pepper
  3. Cool completely

Instructions for Filling and Shaping Bacon Buns:

  1. Preheat the oven to 400°F
  2. After dough has proofed (doubled in size), remove half with D-shaped spatula onto lightly floured work surface; place remainder back into the covered container until ready to use
  3. Weigh dough into one ounce or 30 gram portions (36 to 38 total); work with one at a time
  4. Flatten each small portion of dough with palm of hand to small disc (to enable it to encompass a generous portion of bacon filling); top with generous teaspoon of filling
  5. Pinch sides of dough together over filling lengthwise, like a loaf; tuck in ends to complete loaf shape
  6. Place on parchment lined baking sheet, leaving generous amount of space between each for rising; set to proof again before baking (30-45 minutes)
  7. Bake at 400°F for 12 minutes; rub crust of each with a butter immediately upon removing from oven; place on cooling rack
  8. These freeze beautifully, if they last that long