bacon buns (pîrâgi)
categories:  International | Pork   

Prepared: 2004-04-21

these buns can be used as appetizers, as part of a light lunch (with, say, a cup of bouillon), or as part of a smorgasbord. they are best straight from the oven, but can be frozen and re-heated. They are absolutely delicious!

Ingredients:

• meat filling:
• 1 finely chopped onion
• 1/2 - 3/4 lb. bacon, finely diced (or 1/2 lb. bacon and 1/4 lb. ham or pork jowl)
• salt and pepper to taste
• (Filling can be prepared ahead of time and kept in the fridge)
  
  dough Ingredients
• 3/4 cp. milk
• 1/4 cp. butter
• 2 tsp. salt
• 2 Tbsp. sugar
• 1 pkg. (about 1 Tbsp.) dry yeast
• 1/4 cp. warm water
• 1 beaten egg
• 3 1/2 cps. white flour
• 1 - 2 Tbsp. sour cream (optional)
  
  glaze Ingredients
• 1 egg, beaten
• 1 - 2 tsp. milk or water
• 1/4 tsp. sugar (optional)

Preparation:

• Preparing the Filling
• The filling should be prepared ahead of time and allowed to cool
• Can be prepared the day before and kept cool in the fridge.
• Dice/chop all filling ingredients and saute in frying pan over low heat until about half the fat has melted (15 - 30 minutes)
• Drain off all but about a tablespoon of the melted fat
• Season with lots of pepper and salt, and allow to cool
  
  Making the Dough
• Heat the milk until a thin skin starts to form
• Remove from heat, and add in butter, salt, and sugar
• Let cool until lukewarm
• Put the yeast in the quarter cup of warm water
• Wait until it starts to bubble up.
• Add it to the (lukewarm) milk mixture.
• Also add the beaten egg
• To this add about 1 1/2 cups flour and beat until smooth.
• Now add the rest of the flour about a half cup at a time, mixing well after each addition
• If desired, add the sour cream after all the flour has been added
• Sour cream makes for a lighter dough
• Cover the bowl with a damp cloth or towel and let the dough "rest" for 10 minutes.
• Meanwhile prepare a floured surface (board or clean counter) for kneading.
• After 10 minutes, turn dough out onto floured surface.
• Knead lightly for 5 - 6 minutes until the dough is smooth, but still somewhat soft.
• Grease a large bowl.
• Put dough into bowl and turn it until all surfaces have been greased.
• Cover bowl with damp cloth, and let rise in a warm place until doubled in bulk (30 - 90 minutes, depending on the warmth of the environment).
  
  Making the buns (pîrâgi)
• When the dough has risen, punch it down.
• Preheat oven to 400 degrees F.
• Prepare a floured surface for making piragi.
• Take meat filling out of fridge.
• Mix together all the glaze ingredients.
• Cut off a large piece of the dough.
• Roll it into a rope about 1 1/2 - 2 inches in diameter.
• Cut it into segments about 1 1 /2 inches thick.
• Make each bit into a small pancake, oval or square.
• On one half of it, put a teaspoonful (or a little less) of the filling.
• Fold the dough over, pinching the edges together.
• Make sure there are no openings left, or the filling will leak out with the pinched seam underneath
  
  Rising and Baking
• Place the finished buns on an ungreased cookie sheet, with the pinched seams underneath.
• Let rise in a warm place, until almost doubled in bulk.
• Brush them with the glaze.
• Bake at 400 degrees F for 13 - 18 minutes, depending on their size, and how brown you want them to look.
• Golden brown is good.
• Let cool a bit and enjoy!