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Speckuchen Recipe

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This recipe for Speckuchen is from Dat's Another Good One!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Roll Dough

1 pkg active dry yeast
¼ c warm water

1 c scalded milk
¼ c sugar
¼ c shortening
1 tsp salt
3 ½ c sifted all-purpose flour
1 egg

Filling

Chopped into ⅛” - ¼” pieces:

1 pkg of your favourite Bacon ( I like to use Starke’s Deli Bacon if I can get it, otherwise I like to use thick-cut bacon )

2 Onions

* hot (cold) tip - Cut bacon while still half-frozen… easier to cut the small pieces!

You should end up with approximately equal amounts of bacon and onion.
Directions:
Directions:
Roll Dough

Soften the yeast in warm water.
Combine the milk, shortening, and salt; cool to lukearm.

Add 1½ c flour and beat well. Beat in egg and yeast and gradually add in the remaining flour to form a soft dough.

Place in a greased bowl, turning once to grease the surface, cover and let rise until doubled (~1½ to 2 hrs).


Filling

Saute’ the bacon until approximately half cooked.
Saute’ the onion separately in leftover bacon fat.

Mix the bacon and onion together and add in a small handful of currants, some coarsely ground black pepper, a little salt, and a very small amount of ground clove.

Making

Roll out the dough into a thin layer (~1/4” or less). Spoon 1 tsp of filling onto the dough, fold the dough over (making a top), and use a little milk to “glue” edges together. Cut out a half-moon shape with a wine glass and pinch edges with a fork. Glaze the top of the bun with milk.

* greasy tip - if filling touches area of dough where edges will be pinched, the dough will not stay closed… :(


Bake at 400º F for 10 - 12 minutes, until nicely browned!

Best eaten warm…!!!
Personal Notes:
Personal Notes:
Mucki makes this special holiday treat every year. The roll dough recipe came from the first cookbook she received as a teenager!!

The only problem with these is that they don't last long! Hide them or make lots if you want to share!!

 

 

 

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