Everyday meals

Karask (small rye bacon buns)

A rustic little rye bread from southern Estonia, filled with bacon and onion. It is eaten warm or lukewarm, often as an everyday food or on a picnic, and its smoky, slightly tangy flavour is very characteristic.

1 h 05
4 servings
Advanced
Budget-friendly
🇪🇪 Estonia

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Ingredients

Spices & seasoning

Black pepper

Nutrition facts

572 kcal per serving

Protein: 18 g
Carbohydrates: 80.5 g
of which sugars: 2.8 g
Fat: 17.7 g
Fiber: 7.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a bowl, mix both flours, the yeast and the salt.
Add the lukewarm water and knead for 5 to 8 minutes until you have a soft, elastic dough.
Leave to rise under a tea towel, away from draughts, for 1 hour, until the dough has doubled in size.
Meanwhile, fry the bacon in a dry pan for 5 minutes, then add the onion and cook for 5 minutes until soft.
Preheat the oven to 200 °C and divide the dough into 4 pieces.
Flatten each piece into a disc, place a spoonful of the bacon and onion filling in the centre, then bring the edges up to seal it into a ball.
Place the buns on a tray seam side down, brush them with melted butter and bake for 20 to 25 minutes, until nicely golden.