PIRAGI - LATVIAN BACON BUNS
Piragi are traditional Latvian bacon buns. Made by my grandmother, myself and now my son. This recipe is a family tradition.
Provided by Sara McCleary
Categories Savoury Baking
Time 2h15m
Number Of Ingredients 13
Steps:
- In a heavy non stick pan sauté onions and bacon until the onions are translucent and most of the bacon fat has rendered.
- Add ground pepper to taste.
- Leave this mixture to cool completely while you are making the dough. I usually make the bacon/onion mix the day before and leave it in my fridge until I am ready to use it. The bacon mixture is easier to work with when cold.
- Place yeast and water in a small bowl, put aside for the yeast to activate. It will froth up.
- In a small saucepan add butter, milk and sugar. Warm over a low heat until butter has melted and sugar has dissolved into the milk.
- When milk mixture has cooled to lukewarm stir through beaten egg, yeast and water.
- Place two cups of the plain flour and salt in a large bowl, pour liquid over and stir to combine.
- Once combined add the remaining flour. Mix until all ingredients have come together, then leave to rest in the bowl for 10 minutes.
- Once rested turn dough out on to a lightly floured surface and knead until dough is smooth and elastic, about 5 - 10 minutes.
- Place dough back in to a lightly oiled bowl and cover. Leave dough to raise, around 1½ hours or until doubled in size.
- Preheat oven 180 deg C (360 deg F)
- Once dough is ready, start pulling off a walnut size pieces of dough. Work them in to a ball in your hand then tease them out to a circle. Place a tablespoon of the bacon mixture, and bring the edges of the dough together. Seal the bun in a torpedo shape.
- Place formed buns on a baking tray that has been lined with baking paper.
- Mix the beaten egg and water together to make an egg wash. Brush egg wash mixture on buns. Place buns in oven and bake until golden, 12-15 minutes.Repeat with the remainder of the mixture and dough.
- Once out of the oven they are ready to eat.
- Piragi can also be frozen once cooled.
Nutrition Facts : Calories 57 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 179 mg, Sugar 1 g, ServingSize 1 serving
PīRāGI
Pīrāgi (or pīrādziņi) are oblong or crescent-shaped Latvian bread rolls that are often filled with chopped bacon and onion.
Provided by Betty Davies
Categories Bread
Time 55m
Number Of Ingredients 16
Steps:
- Mix onions and bacon and season with pepper and salt.
LATVIAN PIRAGI
This is a great traditional recipe that I have loved my whole life. My grandma and mom have made this with their own twist!
Provided by Nick Gibietis
Categories Roll and Bun Recipes
Time 2h55m
Yield 36
Number Of Ingredients 12
Steps:
- Combine 2 cups flour, sugar, salt, and yeast for dough in a large mixing bowl; stir until well combined. Cut in butter with a fork until mixture resembles coarse cornmeal. Add warm water and beat on medium speed for 2 minutes.
- Add eggs and 1 cup flour; mix until combined and thick. Stir in remaining 2 cups of flour, 1/2 cup at a time, until the dough comes together.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp towel and let rest for 20 minutes. Punch dough down, cover, and let rise until double in size, 1 to 1 1/2 hours.
- While the dough is rising, cook bacon for filling in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 7 to 10 minutes. Remove bacon to a paper towel-lined plate. Drain and discard all but 1 tablespoon grease from the pan.
- Add onion to the bacon grease and sauté over medium heat until softened, about 5 minutes. Remove from the heat. Combine onion and bacon in a bowl, season with salt and pepper, and set aside until dough has risen.
- Preheat the oven to 350 degrees F (175 degrees C). Spray two large baking pans with cooking spray. Place beaten eggs in a bowl.
- Divide dough into 3 pieces, then divide each piece into about 12 balls. Roll each ball to pizza dough-thickness. Use a small spoon to scoop some onion-bacon mixture into the center. Brush egg wash on the dough around the filling, then fold the edges/corners up and over the filling. Place piragi in the prepared baking pans with the seams facing down, and brush the tops with egg wash.
- Place one pan in the preheated oven and bake for 5 minutes. Remove from the oven and brush the tops with more egg wash. Return to the oven and bake until golden brown, about 20 more minutes.
- Repeat to bake remaining piragi.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 16.9 g, Cholesterol 46.4 mg, Fat 9.3 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 217 mg
PIRAGI
Provided by Ann Barry
Categories side dish
Time 3h30m
Yield about 50 piragi
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Melt the margarine in a large pot. Add 1 cup of water, 2 1/2 tablespoons of sugar, salt and 1 cup of flour.
- In a small bowl, dissolve the yeast in 1/2 cup of warm water with 1/2 tablespoon sugar and 1 teaspoon flour. Set aside in a warm place for 5 minutes.
- Add the yeast to the pot, and add enough flour until the dough no longer sticks to the hands or pot. Knead a short time. Cover with a napkin, and set aside in a warm place to rise for 2 to 3 hours.
- Mince the bacon and onions, and add pepper.
- When the dough has risen, pinch off small pieces the size of Ping-Pong balls, and then stretch them out into a sausage shape about an inch long. Pat each piece flat, put a heaping tablespoon of the bacon-onion mixture in the center, and close the dough tight with the fingertips. Place on a greased cookie sheet.
- Lightly beat the egg, and brush the piragi.
- Bake at 450 degrees for about 20 minutes or until browned.
- Let cool on a rack.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram, TransFat 1 gram
PIRAGI LATVIAN BACON ROLLS
Make and share this Piragi Latvian Bacon Rolls recipe from Food.com.
Provided by Mamas callin u
Categories Breads
Time 3h15m
Yield 100 rolls, 50 serving(s)
Number Of Ingredients 16
Steps:
- Fry bacon and ham in pan for about five minutes. Drain and cool in fridge.
- Sprinkle yeast over warm water and sugar. let stand 10 minutes.
- Scald milk in a saucepan.
- Add sugar, salt, and butter. Allow mixture to cool until it is lukewarm.
- Add 3 1/2 cups flour, sour cream, egg yolks and yeast.
- Beat with spoon until smooth and shiny.
- Cover bowl and let rest for 1 hour.
- Turn out on floured board and gradually add remaining flour kneading until dough is elastic.
- Let rise another 45 mins Preheat oven to 400.
- Roll out dough until about 1/4 inch thick.
- Cut circles into dough. A small drinking glass is ideal size.
- Spoon 1 tsp of filling on to each circle.
- Fold over. Press and tuck under seam.
- Place rolls on greased cookie sheet and brush with beaten egg.
- Let rise about 20 minutes.
- bake at 400 for 10 mins or until golden brown.
Nutrition Facts : Calories 174.2, Fat 11.3, SaturatedFat 3.9, Cholesterol 28.1, Sodium 252, Carbohydrate 13, Fiber 0.6, Sugar 1.2, Protein 4.9
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