Piragi
Crescent-shaped yeast buns pinched around a sauteed bacon and onion filling — a beloved Latvian snack tied to Jani midsummer and Christmas celebrations, its dough traditionally touched with cardamom.
Meat
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1 cup warm milk
- 1/4 cup butter, softened
- 1 egg
- 2 tbsp sugar
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 8 oz smoked bacon, finely diced
- 1 onion, finely chopped
- 1 egg, beaten, for egg wash
Steps
- Dissolve the yeast in the warm milk and let sit 5 minutes.
- Mix the flour, softened butter, egg, sugar, cardamom, salt, and yeast mixture into a smooth dough. Cover and let rise for about 1 hour, until doubled.
- Fry the diced bacon with the onion until the onion is soft and the bacon is cooked through but not too crisp. Let cool.
- Divide the risen dough into small pieces and roll each into an oval.
- Spoon a portion of the bacon-onion filling onto one half of each oval, fold over, and pinch the edges into a crescent, sealing tightly.
- Arrange on a baking sheet, brush with beaten egg, and let rise another 20 minutes.
- Bake at 400F for 15-18 minutes until golden brown.