Best Piroshki Recipe | Bacon Buns Recipe
These are traditional Latvian piradzini (bacon rolls). This recipe has been handed down from my grandma. They taste delicious, and are a great comfort food. One of my favorite foods. I can eat these for breakfast, lunch, dinner and as a snack in between, hot or cold. These fluffy goodies are delicious and get devoured quickly. Piroshki (пирожки), is a generic word for individual-sized baked or fried buns stuffed with a variety of fillings. I made mine with spekis ( which is pancetta or bacon) and these are the typical ones we have in Latvia.
- 1 cup warm milk
- 1 tbsp dry active yeast
- 1 tbsp sour cream
- 50 g butter
- 3 tbsp sugar
- 1 egg
- pinch salt
- 2.5 cup plain flour
- 300-400 g spekis
- 1 onion
- salt & pepper
- Add yeast into a bowl, then add sugar and add half of warm milk ( not hot or cold, but luke warm) and mix and leave aside for 10-15 min to activate.
- Melt your butter and set aside. In a bowl, add your egg, melted butter, rest of the milk, flour, pinch of salt, yeast mixture, and sour cream. Mix it all together until its combined.
- Kneed the dough by hand for 7-10 min or in a kitchen aid mixer until its nice and soft.
- Place a little bit of oil into a large bowl, coat your dough around so it can raise freely.
- Cover the dough with damp towel and leave to prove for 1 - 1.30 hours.
- Cut your onion finely and fry it with your pancetta or bacon. Season well, but check before how salty your bacon or pancetta is.
- I like to use food processor to make the meat even smaller, but you dont have to.
- When your dough has doubled in size, roll out the dough and cut same sized circles, add 1 tsp of your meat filling into the pastry. Pinch from the top and fold it in and shape into a half moon shape. place a damn towel on top of them and let them raise again.
- Brush them with some egg wash ( egg mixed with a little bit of water) and bake them at 180 C/ 350 F for 10-12 min until golden. You will be able to smell them! Enjoy!