|Latvian Bacon Buns aka Piragi|
2-1/4 cups of bread flour
2 tablespoons of granulated sugar
1-1/2 teaspoon of dry active yeast
1 teaspoon of salt
6 tablespoons of butter, softened
1 large egg
1 large egg yolk; white reserved for the glaze
1/2 cup of milk
2 tablespoons of non-fat sour cream or plain yogurt.
6 ounces of thick cut bacon, finely diced
1/2 cup of finely diced onion
ground black pepper to taste
1 egg white
1/2 teaspoon of sugar
1 tablespoon of water
1. Place the dough ingredients into the pan of a bread maker. Operate for one cycle on dough mode. In the meantime, line two rimmed, half-sheet baking pans with parchment paper.
2. Sauté the bacon in skillet over a medium heat. Remove and sauté the onion in the bacon fat. Combine the bacon and onion. Season with ground black pepper; salt if you like. Set aside to cool.
3. Place the dough on a lightly floured board and pat into a rectangle about an inch thick. Use a floured knife to cut 24 pieces as uniformly as possible. Separate the pieces and scatter around the board so they don't stick together.
4. Use your hands to flatten a piece of dough into a 3" disc. Place a teaspoon of the bacon onion mixture in the center. Fold one side over on top of the other to form a half circle. Pinch the seams together and tidy up the shape of the half round.
5. Space 12 buns on each of the paper lined sheet pans.
6. Lightly grease sheets of parchment paper with spray oil. Lay the paper over the buns and set aside to rise until puffed up. They will grow larger in the oven.
7. Beat the egg white, sugar and water. Brush on each egg.
8. Bake in a 375 degree oven for 15-18 minutes. Avoid over baking.