PīrāgiBacon and Onion Buns
Soft yeasted buns filled with bacon and onion are a Latvian bake, especially for celebrations and family gatherings. They are rich, savory, and best eaten slightly warm.
Prep
2h
Cook
20m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 520gAll-Purpose Flour
- 260mlWhole Milk (lukewarm)
- 90gUnsalted Butter (melted)
- 1pcsEgg
- 7gActive Dry Yeast
- 20gWhite Sugar
- 7gSalt
Filling
- 260gBacon (finely diced)
- 170gOnion (finely chopped)
- 2gBlack Pepper
Glaze
- 1pcsEgg (beaten)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Stir the active dry yeast and white sugar into the lukewarm whole milk and leave for 5 to 10 minutes, until foamy.
- 02
Mix the all-purpose flour and salt in a bowl, then add the foamy yeast mixture, the egg, and the melted unsalted butter.
- 03
Knead until the dough is smooth and elastic, then cover and let it rise for about 60 minutes, until doubled in size.
- 04
Cook the bacon in a skillet over medium heat until it starts to brown.
- 05
Add the onion and cook until soft and lightly golden, then season with black pepper and let the filling cool.
- 06
Divide the dough into portions, flatten each one, add some filling, and seal to form buns.
- 07
Arrange the buns on a baking tray and let them rise for 20 to 25 minutes, until puffy.
- 08
Brush the tops with the beaten egg.
- 09
Bake at 200°C (400°F) for 18 to 20 minutes, until the buns are golden brown and cooked through.
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