This is how mine turned out with the egg white brush. They were very delicious. Also added more butter (200g total) to match my Latvian grandma's recipe. Cooked at 220 degrees without turning over for 12 minutes (seam side down). Important tips my grandma - once rolled, lay with a tea towel over and let prove a second time. Also said was to lay on baking paper after they were cooked with a tea towel on top to soften the dough. Huge hit! Minced up a few garlic cloves with the onion too. Used about 600g of rindless bacon and fried it up beforehand. Same with the onion and garlic (not caramelised though). My grandma said you need to use streaky bacon for the fat, but everyone said my 'healthier' filling was better. They preferred my grandma's dough but she used to put 4 tablespoons of sugar in these, but I kept it at 10g. I thought the bread was better not being so sweet, but sugar improves taste for many people. My grandma thought they were too salty, but I think that was due to the limit of sugar. Maybe use less salt next time as bacon should have enough salt.