How do I bake piragi - latvian bacon and onion stuffed rolls?

Discover the joy of baking with our 'Piragi' recipe! These savory bacon and onion stuffed rolls are perfect for sharing and celebrating Latvian cuisine.

You'll need

Items needed to answer the question, How do I bake Piragi - Latvian Bacon and Onion Stuffed Rolls. Items include: Bacon Onion All-purpose flour Salt Sugar Active dry yeast Butter Milk

Bacon 8 ounces
Onion 1
All-purpose flour 3 cups
Salt 1 teaspoon
Sugar 1 tablespoon
Active dry yeast 2 teaspoons
Butter 1/2 cup
Milk 1 cup

Take note
Please be cautious when handling sharp objects and hot ingredients.

1

Prepare the dough

In a mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Mix well. In a separate small bowl, dissolve 2 teaspoons of active dry yeast in 1/4 cup of warm water. Let it sit for 5 minutes to activate. Add the yeast mixture, 1/2 cup of melted butter, and 1 cup of lukewarm milk to the dry ingredients. Stir until the dough comes together. Knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic.

2

Prepare the filling

Heat a skillet over medium heat and cook 8 ounces of diced bacon until crispy. Remove the bacon from the skillet, leaving the rendered fat behind. In the same skillet, add 1 finely chopped onion and cook until translucent. Remove from heat and let the bacon and onion mixture cool slightly.

3

Assemble the rolls

Preheat your oven to 350°F (180°C). Take the prepared dough and roll it out into a large rectangle on a floured surface. Spread the bacon and onion mixture evenly over the dough. Starting from one long side, tightly roll the dough into a log. Using a sharp knife, cut the log into small rolls about 1 inch wide.

4

Bake the piragi

Line a baking sheet with parchment paper and place the piragi on it. Brush the tops with beaten egg for a shiny finish. Bake in the preheated oven for 20-25 minutes, or until golden brown and deliciously fragrant. Let them cool slightly before serving.