Piragi

Speķa pīrāgi

Ingredients10

• all-purpose flour500 g
• warm milk200 ml
• active dry yeast7 g
• sugar1 tbsp
• butter50 g
• egg1
• salt1 tsp
• streaky bacon250 g
• onion1
• black pepper1/4 tsp

Method

1. Warm the milk until lukewarm, stir in the yeast and sugar, and let it stand until foamy.
2. Mix the flour and salt, then work in the yeast mixture, melted butter, and egg to form a soft dough. Knead until smooth and let it rise in a warm place until doubled, about 1 hour.
3. Dice the bacon and onion finely. Cook them together in a pan until the onion is soft and the bacon fat has rendered; season with pepper and cool.
4. Divide the dough into small pieces, flatten each, and place a spoonful of the bacon filling in the center.
5. Pinch the edges tightly to seal into small crescent or boat-shaped buns and place them seam-side down on a baking sheet.
6. Let the buns rise for about 20 minutes, then brush with a little beaten egg or milk if you like.
7. Bake at 200°C for 15–20 minutes until golden. Cool slightly before serving.