Latvian Bacon Buns (Pīrāgi , Speķa Pīrādziņi, Piroshki)

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides a tangy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lighter option, while water can be used for a dairy-free version.

In a bowl, combine 1/4 cup warm water, 1 teaspoon sugar, and 2 and 1/4 teaspoons instant active dry yeast. Stir and let sit until foamy.

In a large mixing bowl, add 1 cup whole milk, 1/4 cup vegetable oil, 1 tablespoon sugar, and 1 teaspoon salt. Mix together.

Add 1/4 cup sour cream and 1 large egg to the mixture and blend.

Add the foamy yeast and water mixture to the bowl and mix well.

Gradually add 6 cups of all-purpose flour, starting with a paddle attachment and switching to a dough hook as it thickens.

Knead the dough on a countertop until smooth and elastic, adding flour until it no longer sticks to hands or surface.

Coat a large bowl with oil, place the dough ball inside, cover, and let rise until doubled in size (1.5 to 2 hours).

Cook 1 pound of bacon (cut into small pieces) and 1/2 large onion together until the onion is translucent and bacon is mostly cooked. Drain excess fat and cool in the refrigerator.

Season the bacon and onion mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Punch down the risen dough, divide into two pieces, and roll one piece into a log. Cut into smaller pieces.

Flatten each piece of dough into a circle, add about 1 tablespoon of filling, fold over, and seal the edges.

Use a drinking glass to cut the edges for a neat finish.

Shape the buns and brush with an egg wash.

Bake at 400°F for about 15 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens