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1
Chop bacon into small pieces; fry until crisp and drain off the fat.
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2
If adding onion, chop finely and cook with the bacon.
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3
Chop ham into small pieces.
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4
Combine ham with bacon mixture and grind in meat grinder or food processor.
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5
Cool in refrigerator.
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6
This may be done 2 to 3 days in advance.
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7
This mixture also freezes well.
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8
Dough:
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9
Heat milk in a saucepan.
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10
Add butter to melt.
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11
Add sugar and salt and cool.
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12
Dissolve yeast in 1/2 cup of this liquid until yeast is activated, about 5 minutes.
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13
Beat 5 eggs slightly and add to remaining milk and butter mixture; blend and add to the yeast mixture.
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14
Add flour and use a dough hook to mix in a standing mixer for at least 5 minutes.
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15
Place in a greased bowl until doubled in size.
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16
Punch down and let rise until doubled again.
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17
Roll out dough on a floured board to 1/8-inch thickness.
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18
Use a 4-inch round cutter or a clean tin can to cut the dough.
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19
In each circle place a lump of filling in the center, close the dough over, pinch all corners together, seal, and turn over so that seam is on bottom.
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20
Place on a baking sheet in rows.
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21
Let rise until doubled.
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22
Preheat oven to 350 degrees F.
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23
Combine egg yolk and water in a small bowl and brush over top.
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24
Bake for 15 minutes.
