Latvian Bacon Buns (Pīrāgi)

No Latvian celebration or gathering feels complete without a platter of warm, fragrant Pīrāgi (sometimes called speķa pīrādziņi). These iconic, often crescent-shaped savory buns are a beloved part of Latvian culinary tradition. A slightly sweet and tender yeast dough encases a delicious filling of finely chopped smoked bacon (speķis) and sautéed onion. Baked until golden brown, they offer an irresistible combination of soft bread and savory, smoky filling, perfect as an appetizer, snack, or accompaniment to soup.

Ingredients (Makes about 30-40)

• For the Dough:
• 1 packet (7g or 2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (about 105-115°F / 40-46°C)
• 1 tsp sugar (for yeast)
• 3 - 3.5 cups all-purpose flour, plus more for dusting
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1/2 cup (1 stick / 113g) unsalted butter, softened
• 1 large egg
• 1/4 cup sour cream
• For the Filling:
• 250g smoked bacon (speķis), finely diced
• 1 large onion, finely chopped
• Black pepper to taste
• For the Egg Wash:
• 1 egg, beaten with 1 tbsp milk or water

Instructions

1. Make the Dough: Dissolve yeast and 1 tsp sugar in warm milk. Let stand for 5-10 minutes until foamy.
2. In a large bowl, whisk together 3 cups of flour, salt, and 1/4 cup sugar.
3. Cut the softened butter into the flour mixture using a pastry blender or your fingers until it resembles coarse meal.
4. In a small bowl, whisk together the egg and sour cream.
5. Add the yeast mixture and the egg/sour cream mixture to the flour mixture. Mix until a soft dough forms (use hands or a stand mixer with dough hook). Add more flour (up to 1/2 cup) only if necessary to prevent sticking.
6. Knead the dough on a lightly floured surface for 5-8 minutes until smooth and elastic.
7. Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
8. Make the Filling: While dough rises, cook the finely diced bacon in a skillet over medium heat until almost crisp. Drain off most of the excess fat, leaving about 1-2 tablespoons in the skillet.
9. Add the finely chopped onion to the skillet and cook with the bacon until the onion is soft and translucent. Season with black pepper. Let the filling cool completely.
10. Assemble the Pīrāgi: Punch down the risen dough. Divide it into small balls (about 30-40).
11. On a lightly floured surface, roll each ball into a small circle (about 3 inches / 7-8 cm diameter).
12. Place a small spoonful (about 1-2 tsp) of the cooled filling onto one half of each circle.
13. Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal completely. You can slightly curve them into crescents if desired.
14. Place the filled pīrāgi on baking sheets lined with parchment paper. Cover loosely and let rest for about 15-20 minutes.
15. Preheat oven to 375°F (190°C).
16. Brush the tops of the pīrāgi with the egg wash.
17. Bake for 12-18 minutes, or until golden brown.
18. Let cool slightly on wire racks before serving. They are delicious warm or at room temperature.