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Latvian Piragi Doug Bakes

In a medium bowl, combine yeast, 1 tsp sugar and warm water. and gently mix. Allow this mixture to poof-up for at least 10 minutes. Now add 2 1/2 cups of flour to mixing bowl and mix on low speed. Add yeast mixture into mixing bowl until well blended. Cover with a towel and allow to rise for at least 1/2 hour.

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Step 3 - Make the dough. Grab another beer or wine! When the milk, yeast, sugar and flour mixture has bubbled from Step 1 - Add a pinch of salt (like my tante said!) Add 3/4 cup of canola oil. Put in a mixer with dough hooks. Add a few tablespoons of the sifted plain flour and start the mixer on slow speed.

Piragi, Latvia’s National Dish Food Perestroika

These are the best finger food on the planet. They might take a bit of time but they are well worth it!If the dough remains wet and sticky after a few minute.

The Spice Garden Easter Piragi and Eggs!

Speķrauši or speķa pīrādziņi, sometimes also colloquially known simply as pīrāgi or pīrādziņi, are Latvian oblong or crescent-shaped baked bread rolls or pastries filled with finely chopped fatty bacon cubes and onions.They range from five to thirteen centimetres (2.0 to 5.1 in) in length, depending on if they are intended as a snack or a more substantial meal.

Latvian Piragi (Bacon Turnovers) International Cuisine

The much loved Latvian piragi is the ultimate Baltic bacon based snack. You can buy them from bakeries but why not make them yourself? In this video myself a.

Piragi, Latvia's National Dish Food Perestroika

Preheat oven 350 degrees. Once dough is ready, start pulling off a walnut size pieces of dough. Work them in to a ball in your hand then form them into a circle. Place a tablespoon of the bacon mixture, and bring the edges of the dough together. Seal the bun in a torpedo shape.

Latvian Piragi Doug Bakes

In a cup mix together the warm water, yeast and sugar. Wait until it starts to bubble up. Add it to the lukewarm milk in the large mixing bowl. Add in the beaten egg. Add in about 1 1/2 cups of flour and beat until smooth. Add in the rest of the flour a little at a time mixing after each addition.

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Whisk an egg with 1 tbsp of water to make an eggwash and brush on to the buns. Bake in a preheated 350F oven for 15 minutes or until golden brown. Next you are going to need very strong and sweet coffee. Right after the buns come out of the oven, brush coffee generously onto the buns. This is absolutely essential!

Piragi, Latvian Bacon Buns Recipe

Filling the piragi dough. Shaped piragi ready for the oven. 5. Let the piragi rest for about 30 minutes to rise (cover with a sheet of parchment paper). 6. When risen brush rolls with a beaten egg. Bake in a 375deg F (190deg C) preheated oven for about 15 minutes or until golden brown. Makes about 20 piragi.

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To speed up the process, place the bowl in a sink filled with hot water. Meanwhile, make the filling: finely cut the bacon and the onion, add a teaspoon of finely ground pepper and combine well. Preheat the oven to 180 degrees. Line a baking tray with baking paper. Whisk the egg in a small bowl and set aside.

Latvian Piragi Doug Bakes

What is Piragi (pīrāgs)? The best way to describe piragi is as traditional Latvian bacon buns (or breads filled with salo). It has a similar name with Russian piroshki but these are two different snacks. In Latvia, piragi is more than just food. In Latvia, the piragi recipe is a slice of tradition. The buns are small and have the shape of a.

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Repeat with the remainder of the dough and bacon mixture. Leave 3cm / ¾ inch between each piragi. Mix egg yolks and olive oil together to make an egg wash. Brush the egg wash mixture over the top of the buns. Place buns in the oven and bake until golden, 12-15 minutes.

Piragi, Latvia’s National Dish National dish, Food dishes, Food

Speķa rauši or speķa pīrādziņi, also known as pīrāgi or pīrādziņi are Latvian pastries made of yeast dough and usually filled with finely chopped bacon and o.

Piragi, Latvia's National Dish Food Perestroika

Cover a second time and let rise for 45 minutes. Preheat the oven to 400 degrees. Roll out the dough and take "pinches" of dough, roll out to 2.5-3", fill, then pinch edges shut. Alternatively take a cup and flour the edges, roll out sheet of dough and use the cup as a cookie cutter! Perfectly sized pieces every time!

Breadmaker Version of My Mom’s Pīrāgi (Latvian Bacon Buns) Suzie the

3. Place in a large mixing bowl and let rise in a warm spot until doubled. Test it by pushing against the side of the dough with your finger, the impression should remains and not fill back in. 4. Preheat oven to 204°C (400°F) and oil three 25 x 38 cm (10 x 15 inch) rimmed cookie sheets.

The Spice Garden Easter Piragi and Eggs!

Preheat the oven to 375 degrees. Grease 2 large cookie sheets. Cut the dough in half and on a lightly floured surface, roll out each half into a large circle. Using a 3" round cutter, cut rounds from each circle of dough. Place about 1 tsp of the bacon mixture into the center of each round and fold the edges over.