Latvian Bacon Buns (PĪRĀGI)

T

hese buns are a beloved part of Latvian cuisine, often associated with celebrations and holidays, and were my father’s favourites. The tradition of making piragi goes back at least 1000 years. This is my Aunt Aina’s recipe. They can be used as appetizers, or as part of lunch (with a cup of borscht or bouillon). They are best straight from the oven, but can be frozen and re-heated.

none

Ingredients

1. 1/2 cup warm water
2. 1 Tbsp. plus 2 Tbsp. sugar
3. 3 Tbsp. active dry yeast
4. 2 cups milk
5. 3/4 lb. unsalted butter, melted
6. 2 tsp. salt
7. 6 cups (I use a whole small bag) flour
8. 1 package bacon, diced (easy if you cut with kitchen scissors, or freeze slightly before cutting)
9. 1 large yellow onion (or 2 small), minced Freshly ground black pepper, to taste

Instructions

Make the dough:

• Whisk together 1 Tbsp sugar, yeast, and warm water; let sit until foamy (about 10 minutes).
• Heat the milk in a 2-qt. saucepan over medium heat until hot; remove from heat.
• Whisk melted butter and yeast mixture into milk.
• Mix dry ingredients (flour, 2 Tbsp sugar, salt) in a large bowl.
• Add wet ingredients to flour mixture and knead until mixed (add butter or oil if too dry).
• Cover bowl with plastic wrap or towel; let sit until doubled in size, about 1 1⁄2 hours.
• Punch down and let rise again (another 45 minutes)

none

Make the filling:

• In a frying pan over medium heat, add bacon; cook, stirring, until fat renders, about 6 minutes.
• Add onion and cook, stirring, until onion is lightly caramelized but bacon is not quite crisp, about 6 minutes.
• Remove from heat; season with pepper (optional). Let cool completely.

none

Putting it all together

• Preheat oven to 400°F.
• Roll out dough until about 1/4 inch thick.
• Cut circles into dough. I use a large drinking glass.
• Fold over. Press and tuck under seam.
• Place the finished buns on cookie sheet, with the seams underneath. Continue in the same way until all dough is used up.
• If you want a glaze, mix 1 egg yolk with 1 Tbsp of milk/cream and using a pastry brush, brush wash over each bun – I never do.
• Bake for 12 + minutes (depending on size and thickness of dough) or until golden brown.
• Place in a bowl/basket and cover with a tea towel. Let cool 10 minutes.

none

Note:

You may have more dough than filling, depending on the thickness of your buns. Have some extra bacon and another onion available if you run out.

Bon appetite!