Pīrāgi
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The Tale of Pīrāgi
Story updated
Pīrāgi are small yeasted buns filled with bacon and onion, a fixture of Latvian celebrations from Christmas to Jāņi (midsummer). Their name comes from the same Slavic root as 'pirog,' pointing to a shared Baltic and Eastern European tradition of stuffed festive breads passed down through generations of home bakers.
Ingredients
Scale:· 16 servings
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm milk
- 1/4 cup sugar
- 1/2 cup softened butter
- 2 eggs, plus 1 for egg wash
- 1/2 tsp salt
- 8 oz bacon, finely diced
- 1 onion, finely diced
- Black pepper
Instructions
- 1Dissolve yeast and a pinch of sugar in warm milk and let sit 10 minutes until foamy.
- 2Mix in flour, sugar, softened butter, eggs, and salt, and knead into a smooth, soft dough.
- 3Let rise 1 hour until doubled.
- 4Cook the bacon until the fat renders, then add the onion and cook until soft; season with pepper and cool.
- 5Divide the dough into small balls and flatten each into a disk.
- 6Place a spoonful of the bacon filling on each disk, fold over into a crescent, and pinch the edges to seal.
- 7Arrange on a baking sheet, brush with beaten egg, and let rest 15 minutes.
- 8Bake at 400°F for 20-25 minutes until golden brown.
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