Piragi – Latvian Bacon Buns

Ingredients

• 1 cup whole milk, warmed
• 2 1/4 tsp active dry yeast
• 2 tsp sugar, divided
• 4 cups bread flour
• 1/2 tsp salt
• 5 tbsp butter, melted and cooled
• 2 large eggs, divided
• 7 oz bacon, very finely diced
• 1 large onion, very finely diced
• Black pepper

Before you cook

• Stir the warm milk with 1 teaspoon of sugar and the yeast, then let it sit for 10 minutes until foamy.
• Whisk in the melted butter, the remaining sugar, the salt and 1 egg.
• Mix in the flour a cup at a time to form a soft dough.
• Knead the dough for 8 minutes until smooth and elastic.
• Cover the bowl and let the dough rise in a warm spot for 1 hour, until doubled.
• Finely dice the bacon and onion and mix them together with a good grind of black pepper.

Steps

1. Punch down the risen dough and divide it into 24 small pieces.
2. Roll each piece into a ball, then flatten it into a circle about 3 inches across.
3. Spoon a heaping teaspoon of the raw bacon and onion mixture onto one half of each circle.
4. Fold the dough over the filling and pinch the curved edge firmly to seal it into a crescent.
5. Arrange the buns seam-side down on lined baking trays, spaced apart.
6. Cover loosely and let them rise for another 25 minutes.
7. Preheat the oven to 400°F (200°C).
8. Beat the remaining egg and brush it over the tops of the buns.
9. Bake for 15 minutes until deep golden brown and the bacon inside is fully cooked.
10. Cool for 5 minutes before serving warm.