Latvian Bacon Buns (Pîrâgi)

Latvian Bacon Buns (Pîrâgi) Recipe - Traditional Dish from Latvia

Region / culture: Latvia | Preparation time: 2 hours | Cooking time: 18 minutes | Servings: 24

Introduction

Latvian Bacon Buns, also known as Pîrâgi, are a traditional Latvian dish that is loved for its delicious combination of savory meat filling wrapped in a soft and fluffy dough. These buns are perfect for any occasion, whether it's a family gathering or a cozy night in.

History

The history of Latvian Bacon Buns dates back to ancient times when Latvian farmers would prepare these hearty treats to sustain them during long days of work in the fields. Over the years, the recipe has been passed down through generations, with each family adding their own unique twist to the classic dish.

Ingredients

Meat Filling

1 finely chopped onion
0.5 - 0.75 lb (340 g) bacon, finely diced (or 0.5 lb (227 g) bacon and 0.25 lb ham or pork jowl)
salt and pepper to taste

Dough Ingredients:

0.75 cup milk
0.25 cup butter
2 tsp salt
2 tbsp sugar
3 1 pkg. (about 1 tbsp) dry yeast
0.25 cup warm water
1 beaten egg
3.5 cup white flour
1 - 2 tbsp sour cream (optional)

Glaze Ingredients

1 egg, beaten
1 - 2 tsp milk or water
0.25 tsp sugar (optional)

How to prepare

Preparing the Filling:
Prepare the filling ahead of time and allow it to cool. It can be prepared the day before and kept cool in the fridge.
Dice or chop all the filling ingredients and sauté them in a frying pan over low heat until about half of the fat has melted (15 – 30 minutes). Drain off all but about a tablespoon of the melted fat. Season with plenty of pepper and salt, and allow it to cool.
Making the Dough:
Heat the milk until a thin skin starts to form. Remove from heat, and add butter, salt, and sugar. Let it cool until lukewarm.
Put the yeast in a quarter cup of warm water. Wait until it starts to bubble up. Add it to the lukewarm milk mixture along with the beaten egg.
Add about 1.5 cups of flour and beat until smooth. Gradually add the remaining flour, about a half cup at a time, mixing well after each addition. If desired, add the sour cream after all the flour has been added. Sour cream makes for a lighter dough.
Cover the bowl with a damp cloth or towel and let the dough rest for 10 minutes. Meanwhile, prepare a floured surface (board or clean counter) for kneading. After 10 minutes, turn the dough out onto the floured surface. Knead lightly for 5 – 6 minutes until the dough is smooth, but still somewhat soft.
Grease a large bowl. Put the dough into the bowl and turn it until all surfaces have been greased. Cover the bowl with a damp cloth and let it rise in a warm place until doubled in size (30 – 90 minutes, depending on the warmth of the environment).
Making the Buns (Pîrâgi):
When the dough has risen, punch it down. Preheat the oven to 400°F (204°C). Prepare a floured surface for making the piragi. Take the meat filling out of the fridge. Mix together all the glaze ingredients.
Cut off a large piece of the dough. Stretch a portion of the dough out with your fingers evenly, place a teaspoon of the filling in the center of the dough, and then fold it over to create a bundle. You can use a drinking glass to cut away the filled portion in a half-moon shape. Examine the dough to make sure the fold is sealed. Some recipes suggest forming a small pancake with the dough, filling it, and pinching it, but my Mom taught me the way I described and it works well.
Rising and Baking:
Place the finished buns on an ungreased cookie sheet. Let them rise in a warm place until almost doubled in size. Brush them with the glaze. Bake at 400°F (204°C) for 13 – 18 minutes, depending on their size and desired level of browning. Golden brown is good. Let them cool a bit and enjoy!

Variations

Try using different types of meat for the filling, such as beef or chicken.
Add herbs and spices to the filling for extra flavor.
Experiment with different shapes and sizes for the buns.

Cooking Tips & Tricks

Make sure to sauté the filling ingredients until the fat has melted and the flavors have melded together.

- Adding sour cream to the dough will result in a lighter and fluffier texture.

- Allow the dough to rise in a warm place to ensure it doubles in size.

- Brushing the buns with the glaze before baking will give them a beautiful golden brown color.

Serving Suggestions

Latvian Bacon Buns can be enjoyed on their own as a snack or served with a side salad for a complete meal.

Cooking Techniques

Sauté the filling ingredients until the flavors have melded together.

- Allow the dough to rise in a warm place until doubled in size.

- Brush the buns with the glaze before baking for a beautiful golden brown color.

Ingredient Substitutions

You can use different types of meat for the filling, such as ground beef or chicken.

- If you don't have dry yeast, you can use active dry yeast instead.

- You can substitute the sour cream with Greek yogurt for a lighter dough.

Make Ahead Tips

You can prepare the filling ahead of time and keep it in the fridge until you're ready to assemble the buns. The dough can also be made ahead of time and refrigerated until you're ready to bake.

Presentation Ideas

Serve Latvian Bacon Buns on a platter with a garnish of fresh herbs for a beautiful presentation. You can also arrange them in a basket for a casual gathering.

Pairing Recommendations

Latvian Bacon Buns pair well with a side of sauerkraut or pickles for a tangy contrast to the savory filling. They also go well with a cold glass of beer or a cup of hot tea.

Storage and Reheating Instructions

Latvian Bacon Buns can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (177°C) for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Latvian Bacon Buns contains approximately 250 calories.

Carbohydrates

Each serving of Latvian Bacon Buns contains approximately 25 grams of carbohydrates.

Fats

Each serving of Latvian Bacon Buns contains approximately 15 grams of fats.

Proteins

Each serving of Latvian Bacon Buns contains approximately 10 grams of proteins.

Vitamins and minerals

Latvian Bacon Buns are a good source of iron, vitamin B12, and zinc.

Alergens

Latvian Bacon Buns contain dairy, eggs, and gluten.

Summary

Latvian Bacon Buns are a delicious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. They are a great option for a hearty meal or snack.

Summary

Latvian Bacon Buns are a delicious and comforting dish that is perfect for any occasion. With a savory meat filling wrapped in a soft and fluffy dough, these buns are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting a small Latvian bakery in the city. The aroma of freshly baked bread and pastries filled the air, and as soon as I walked in, I knew I had stumbled upon something special.

I struck up a conversation with the owner, a kindly old woman with a twinkle in her eye. She told me about a traditional Latvian recipe for bacon buns called Pîrâgi that had been passed down in her family for generations. Intrigued, I begged her to share the recipe with me, and after much cajoling, she relented.

As she recited the ingredients and instructions, I could hardly contain my excitement. The thought of making these savory, bacon-filled buns at home filled me with a sense of joy and anticipation. I thanked the owner profusely and left the bakery with a spring in my step, eager to try my hand at making Pîrâgi.

When I got home, I wasted no time in gathering the necessary ingredients and getting to work. The recipe called for simple ingredients like flour, butter, milk, and of course, plenty of crispy bacon. As I kneaded the dough and cooked the bacon, the kitchen filled with the mouthwatering scent of baking bread and sizzling pork.

I rolled out the dough, cut it into circles, and spooned a generous amount of bacon filling onto each one. Folding and pinching the edges to seal in the delicious filling, I couldn't help but feel a sense of pride and accomplishment. These buns were a labor of love, and I couldn't wait to share them with my family.

As the Pîrâgi baked in the oven, the tantalizing aroma of bacon and bread filled the house. My grandchildren gathered around the kitchen, their eyes wide with curiosity and hunger. When the timer finally dinged, I pulled the golden-brown buns out of the oven, their savory filling oozing out of the seams.

I placed a platter of piping hot Pîrâgi on the table and watched as my family eagerly grabbed one and took a bite. The look of pure delight on their faces made all the hard work worth it. The bacon was crispy, the dough was soft and pillowy, and the flavors melded together perfectly.

From that day on, Pîrâgi became a staple in our household. I made them for special occasions, family gatherings, and just because. Each time I made them, the memories of that fateful day in the bakery came flooding back, and I felt a deep connection to my Latvian roots.

Over the years, I've shared the recipe for Pîrâgi with friends, neighbors, and anyone who will listen. It's a simple yet comforting dish that never fails to bring a smile to people's faces. And as I pass down the recipe to my own grandchildren, I know that the tradition of making Latvian Bacon Buns will live on for generations to come.

So if you ever find yourself in need of a hearty and delicious snack, look no further than Pîrâgi. Just a bite of these savory bacon buns will transport you to a cozy kitchen, filled with love and memories. And who knows, you may even find yourself smiling just like I do, every time you make this special recipe.