Piragi - Latvian Bacon Rolls

Recipe handed down and used for years.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop Bacon and onion mix together with salt and pepper add to a hot pan a fast fry for about 5 min.

Step 2

Do not let too much fat seperate, and onions should be just starting to look translucent on the edges.

Step 3

Drain excess fat.

Step 4

Cool quickly if making the pastry same day, let cool in refrigerator over night.

Step 5

Scald the 2 cups of Whole milk then put in a large bowl. You can use less fat milk but it tastes better with whole milk.

Step 6

Add to the milk, 2 tsps salt, 2 Tbsp sugar and 1/2 cup oil and stir until you don't feel the grainy salt and sugar.

Step 7

In bowl add 1/2 cup warm water, 2 tsps sugar and mix until sugar dissolves.

Step 8

Sprinkle yeast on top and set aside for 10 min in a warm place.

Step 9

In a small bowl mix the 2 eggs and 1/2 cup sour cream together.

Step 10

Hopefully by now your milk mixture is lukewarm. If not try cooling it down a bit in the refrigerator, but not too cool.

Step 11

When milk is lukewarm add the sour cream and egg mixture, if it's too hot it will cook the egg. Too cold it won't mix well.

Step 12

Add yeast mixture to milk bowl

Step 13

Add 2 cups of flour to milk bowl and mix well with spoon or electric mixer.

Step 14

Add another cup or two of flour to the mixture and continue mixing.

Step 15

Gradually add most of the remaining flour. Keep mixing with either a mixing spoon or a mixer with a dough hook.

Step 16

When the dough is leaving the sides of the bowl then flip out onto a floured pastry/cutting board.

Step 17

Work in more flour until the dough no longer sticks to your fingers.

Step 18

Kneed for 5-10 minutes. Forcibly slapping it around. This is a great work out and great way to get rid of frustrations.

Step 19

Place in a greased bowl and rub the top with oil then cover with plastic wrap for 1.5 hours. This will double to triple in size so make sure to use a large enough bowl.

Step 20

Punch the dough in the middle ( also satisfying). Take a chunk roll out into a long rope like strand on a floured board.

Step 21

Cut 1" pieces, flattening each in the palm of your hand.

Step 22

Add a tsp of the Bacon mixture to the flattened pastry.

Step 23

Fold in edges and pinch together. If it won't stay closed try using a little flour to make it less greasy.

Step 24

Place on greased cooking sheet, pinched sides down. Traditionally they are shaped into crescents.

Step 25

Poke each one with a fork and brush lightly with a beaten egg.

Step 26

Pre-heat oven to 400 F and cook for 12-15 minutes. Until the tops are a golden light brown.

Step 27

Let cool and store in refrigerator or freezer for later. They taste great cold or slightly warmed.