1 c. whole milk, scalded
1/4 c. butter
1/4 c. sugar
1 tsp. salt or less
1 pkg. yeast
3 1/2 to 4 c. flour
2 eggs

Combine scalded milk, butter, sugar and salt. Cool to lukewarm. Dissolve yeast in the milk. Add 1 cup flour, beat well, add eggs and most of flour to make a soft dough. Allow dough to rest, covered, on molding area for 5 minutes. Knead dough until smooth and elastic, adding flour as needed.

Place dough in buttered bowl, cover, let rise until double about 1 1/2 to 2 hours. Turn out on board. Roll to 1/4 inch thick round (donut cutter size). Stretch rounds thin and place 1 tablespoon Bacon Filling (recipe below).

Fold over, pinch dough ends together. Place pinched side down in greased (Crisco) two 9 x 9 inch round cake pans. Mix 1 egg yolk with 2 tablespoons water. Brush each bundle with egg yolk mixture. Let rise until double, 45 minutes to 1 hour. Bake at 350 degrees for 25 to 30 minutes or until medium brown.

BACON FILLING:

2 lbs. smoked bacon squares (meaty)
1 med. onion, grated or chopped fine
Salt, pepper & sugar to taste

Steam bacon squares for 2 hours until soft; remove rind and let bacon cool (may be refrigerated). Cut into small 1/4 inch cubes. Add onion, salt (if needed), pepper and sugar. Mix well.