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Appetizers

Bacon-Filled Yeast Buns (Speķa Pīrāgi)

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40 min
Prep
20 min
Cook

Ingredients

  • 500 g (4 cups) plain flour
  • 7 g (1 sachet) instant yeast
  • 250 ml (1 cup) warm milk
  • 1 egg, plus 1 for egg wash
  • 50 g (1/4 cup) melted butter
  • 1 tbsp sugar
  • 1 tsp salt
  • 250 g (9 oz) smoked bacon, finely diced
  • 1 large onion, finely diced
  • 1/4 tsp black pepper

Method

  1. Whisk the yeast into the warm milk with the sugar and let stand for 5 minutes until frothy.
  2. Combine flour and salt in a large bowl, then work in the milk mixture, egg and melted butter to form a soft dough. Knead for 8 minutes until smooth.
  3. Cover and leave to rise in a warm place for 1 hour, until doubled in size.
  4. Meanwhile, fry the bacon and onion together over medium heat for 8-10 minutes until golden; season with pepper and cool completely.
  5. Divide the dough into 20 pieces, roll each into an oval, and place a spoonful of filling off-centre; fold over and crimp the edge to seal into a crescent.
  6. Arrange on lined baking trays, cover, and prove for 20 minutes.
  7. Brush with beaten egg and bake at 200°C (400°F) for 18-20 minutes until golden brown.

Introduction: Perhaps Latvia's most recognisable savoury bake, speķa pīrāgi are small crescent-shaped yeast buns stuffed with finely diced bacon and onion.

Cultural Background: Perhaps Latvia's most recognisable savoury bake, speķa pīrāgi are small crescent-shaped yeast buns stuffed with finely diced bacon and onion. They appear at nearly every celebration, from birthdays to Jāņi (Midsummer), and are equally at home as an everyday snack sold warm from bakery counters across Riga.

Tips: Let the bacon filling cool fully before assembling, or it will melt the dough and make sealing difficult.

Variations: A meat-free version uses sautéed mushrooms and onion in place of bacon.

Storage: Store in an airtight container at room temperature for 2 days, or freeze baked buns for up to 2 months.

Reheating: Warm in an oven at 160°C (320°F) for 8-10 minutes.

FAQs:

Q: Can the dough be made ahead?

A: Yes, prepare the dough the night before and refrigerate after the first rise; bring to room temperature before shaping.

Q: Why did my buns turn out dense?

A: This usually points to under-proving; ensure both rises are given their full time in a warm spot.

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