Chow Down to Eurovision 2013 - Lithunania

In 2006 Lithuania were the winners of Eurovision, well according to their song anyway but they really came sixth. It is a shame the year I went to Eurovision they sent their worst entry because I normally enjoy what Lithuania has to offer. The biggest mistake ever in any Eurovision song is to try to predict the future. Any time there is a lyric about being the winner it's almost automatically guarantees it ain't gonna happen. So I wont be making the claim that these Lithuanian bacon buns will be the winners of Chow Down to Eurovision 2013, but just as they said in 2006 "you got to vote! Vote! Vote for the winners"
Just a side bar on the voting, it is open now, you can vote for more than one country and as many times as you like. Don't let Lithuania's pleading cries go unanswered.
I found these little gems on lithuanian-recipes.com and based my recipe on that. The recipe there states that they disappear quickly which is no word of a lie, AB and I scoffed them down so that was dinner done. The larger bun I made was perfect for toasting in that bacon and egg all in a piece of toast kind of way. Just writing this I can taste them again and am on the verge of needing a private moment.

They didn't win.

Lithuanian Bacon Buns
Ingredients

• 500g bacon rindless
• 250g ham finely diced
• 1 large onion
• 2 cups milk
• 250g butter
• 7g yeast
• 5 eggs
• 1 teaspoon salt
• 6 cups plan flour
• egg wash

Method

• Finely dice the bacon and the onion
• Add to a frypan with 3/4 of a cup of water
• Simmer till the water has reduced to nothing
• Transfer into a glass bowl and refrigerate to cool
• When cooled add the ham
• Put 1/2 cup of milk and the butter into a glass bowl and microwave for 1-2 minutes till the butter is melted.
• Pour into the bowl of a stand mix and add remaining 1 1/2 cups of milk
• Make sure the milk/butter is only lukewarm and not too hot
• Add the yeast, eggs, salt and flour
• Mix using a dough hook for about 3-4 minutes to combine, it will be a wet dough
• Transfer into an oiled bowl and cover with cling wrap
• Let prove for about 2 hours
• Punch down the dough and leave it in the fridge over night
• On a floured surface roll out to about 1-2cm thick
• Use a 6-7cm cutter (or glass) to cut circles out of the dough 
• Fill each circle with 1 tablespoon of the meat mixture
• Gather the edges together and seal
• Roll in a cupped hand on the bench to form the bun
• Put buns on a greased baking tray
• Allow to rise for about an hour
• Brush with egg wash (1egg, 1 tablespoon water, pinch of salt)
• Bake in a 170°C oven for about 20 mins
• If you make a mega loaf as I did it takes about 45 minutes. To shape the loaf I rolled out the dough and cover with the meat mixture. Rolled it into a log, then rolled in like a snail.
• Try to save some to toast the next day, so yum!

Andrius Pojavis will preform the song Something in Malmö.

Sėkmės!