Sam’s Piragi<br>(Latvian Bacon Buns)
19 February 2019
In September 2018, LGS ran fundraising activities to support Australian farmers through the severe drought. One of those activities was a staff bake off challenge. Sam from Marketing was crowned LGS Star Baker for her scrumptious bacon buns, which hail from Latvia. Now you can enjoy them too.
30 or 45–50 tiny appetiser size
Approx. 2½ to 3 hours
30g instant yeast (around 4 sachets)
2½ tbsp sugar
3 cups plain flour
1¼ cups milk
1 tsp salt
1 egg yolk (lightly beaten)
1 egg white (to glaze)
3 brown onions, diced
250g bacon (diced)
Black pepper (to taste)
- Place milk, butter, salt and sugar in a saucepan. Heat gently until lukewarm, stirring occasionally.
- Sift flour into a large mixing bowl. Stir in yeast.
- Make a well in the centre of the dry mix and pour in milk mixture and lightly beaten egg yolk.
- Stir with a wooden spoon, gradually incorporating the flour.
- Knead the dough with a wooden spoon or your hand for 3 minutes until smooth and elastic.
- Sprinkle a small amount of flour on top, cover with plastic wrap and leave in a warm place to prove until doubled in size (min 1 hour).
- Dice onions and cook with butter in a pan until soft. Set aside.
- Dice bacon and cook until slightly crispy.
- Combine onions and bacon in a bowl and season to taste with black pepper.
- Preheat oven to 230°C.
- Turn the dough out onto a floured board or benchtop and knead lightly (to release excess air).
- Take a tablespoon sized amount of dough, flatten it and fill with a teaspoon of bacon filling. Fold dough over to enclose.
- Mould into crescent moon shapes (traditional) or little balls.
- Place on lined baking tray.
- Repeat steps 12–14 with remaining dough and filling.
- Brush Pīrāgi with reserved egg white and bake for 10–15 minutes or until golden.