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Piragi
Latvian Bacon Buns
Piragi are a traditional Latvian savory pastry, often crescent-shaped, filled with a mixture of finely diced bacon and onions. They are made from a yeasty dough and are a popular treat for special occasions and holidays.
๐ง ์ฌ๋ฃ
- 1.5 cups Warm water(110ยฐF (45ยฐC))
- 2 packages (0.25 ounce each) Active dry yeast
- 0.5 cup White sugar
- 1.5 tsp Salt
- 0.5 cup Butter, softened
- 2 large Large eggs(at room temperature)
- 5 cups All-purpose flour(divided)
- 500 g Middle bacon or side bacon(finely diced)
- 1 small Small onion(finely diced)
- 1 tsp Ground pepper
- 1 Egg(for egg wash)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
For the dough: In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- 2
Stir in salt, softened butter, and eggs. Gradually add 4 cups of flour, mixing until a soft dough forms. Turn out onto a lightly floured surface and knead in the remaining 1 cup of flour until smooth and elastic, about 8-10 minutes.
- 3
Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- 4
Meanwhile, prepare the filling: In a bowl, combine the finely diced bacon, finely diced onion, and ground pepper. Mix well.
- 5
Punch down the dough and divide it into 24 equal portions. Roll each portion into a circle about 4-5 inches in diameter.
- 6
Place about 1-2 teaspoons of filling in the center of each dough circle. Moisten the edges of the dough with water or egg wash. Fold the dough over the filling, pressing the edges to seal, and shape into a crescent or a small bun.
- 7
Place the shaped piragi on baking sheets lined with parchment paper. Cover and let rise for another 20-30 minutes.
- 8
Preheat oven to 375ยฐF (190ยฐC). Whisk an egg with a tablespoon of water for the egg wash. Brush the tops of the piragi with the egg wash.
- 9
Bake for 15-20 minutes, or until golden brown.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer dough, some recipes incorporate milk or sour cream.
- โCardamom is sometimes added to the dough for a subtle flavor.
- โEnsure the bacon is finely diced to distribute evenly within the filling.
- โPiragi can be frozen after baking and reheated in the oven.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some variations include adding a small amount of ham to the bacon filling.
- A pinch of cardamom can be added to the dough for a traditional flavor.