Latvian Bacon Buns (Pīrādziņi)

If you've ever been to a Latvian Christmas table, you'll know pīrādziņi. These are small, soft, golden yeast buns filled with smoky bacon and onion, shaped into little crescents and brushed with egg until shiny. They're served at every holiday, birthday and family gathering, and no Latvian Christmas is complete without a big plate of them, usually alongside grey peas and sauerkraut.

When I was growing up, the kitchen would fill with that smell of baking bread and bacon days before Christmas, and somehow half the batch always disappeared before dinner. This is how we make them.

Why you'll love Latvian bacon buns

• Soft, fluffy, slightly sweet dough with a smoky, savoury filling.
• Perfect party food: small, hand-held and great warm or cold.
• Freezer-friendly, so you can bake a big batch ahead of the holidays.
• A true taste of Latvia, and a great conversation starter at your Christmas party.

Ingredients (makes about 30 small buns)

For the dough

• 1 cup (240 ml) warm milk (about 110°F / 43°C)
• 2 1/4 tsp (7 g, one packet) instant or active dry yeast
• 2 tbsp granulated sugar
• 1 large egg, at room temperature
• 4 tbsp (57 g) unsalted butter, melted
• 1 tsp salt
• 3–3 1/2 cups (375–440 g) all-purpose flour

For the bacon filling

• 10 oz (280 g) smoked bacon (streaky or a mix with smoked ham), very finely diced
• 1 small onion, very finely diced
• 1/2 tsp freshly ground black pepper

For the egg wash

• 1 egg beaten with 1 tbsp milk

Instructions

1. Activate the yeast. Mix the warm milk, yeast and sugar and leave for 5–10 minutes until foamy.
2. Make the dough. Add the egg, melted butter and salt, then gradually add the flour until you have a soft, smooth dough. Knead for 6–8 minutes.
3. Rise. Cover and leave somewhere warm for about 1 hour, until doubled.
4. Make the filling. Mix the finely diced bacon, onion and black pepper. (Traditionally the filling goes in raw and cooks inside the bun. If you prefer, lightly fry it for 3–4 minutes and cool it completely.)
5. Shape. Roll the dough out to about 1/8 inch (3 mm) thick and cut circles about 3 inches (7–8 cm) across. Place a teaspoon of filling on each, fold into a half-moon and pinch the edges firmly shut. Roll them slightly into little crescents, seam side down.
6. Second rise. Place on lined trays, cover and rest for 20–30 minutes.
7. Bake. Brush with egg wash and bake at 400°F (200°C) for 12–15 minutes until deep golden.
8. Serve warm or at room temperature.

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Alla's tips for perfect pīrādziņi

• Dice the bacon very finely. Small pieces cook evenly inside the bun and make shaping much easier.
• Seal the edges well. Any gaps let the juices escape and the buns open in the oven.
• Place them seam-side down so they keep their shape.
• Keep the dough soft. Too much flour makes the buns dry and bready.
• Don't skip the egg wash. It gives that signature shiny, golden finish.
• Cover the shaped buns while they rise so they don't dry out.

Variations

• Ham and onion: use finely diced smoked ham for a milder flavour.
• Vegetarian: fill with sautéed mushrooms and onion, or cabbage.
• Bigger buns: make 15 larger buns and bake for 18–20 minutes.

Storage

Keep at room temperature for 1 day or in the fridge for up to 4 days. Freeze baked buns for up to 3 months and reheat at 350°F (175°C) for 8–10 minutes.

FAQ

What are pīrādziņi? They're traditional Latvian bacon buns: small yeast-dough pastries filled with smoked bacon and onion, served at Christmas and celebrations.

Do I cook the bacon first? Traditionally no. It goes in raw and cooks inside the bun. Pre-frying it lightly is fine if you prefer, but cool it completely before filling.

How do I pronounce pīrādziņi? Roughly "PEER-ah-dzin-ee." People will love it if you try!

Why did my buns open in the oven? The edges weren't sealed well, or there was too much filling. Pinch firmly and use about a teaspoon each.

Can I make them ahead? Yes. Bake, cool and freeze them, then reheat in the oven. They taste freshly baked.

What do you serve them with? At Christmas in Latvia, they're served with grey peas and bacon, sauerkraut and roast meat, or simply with a bowl of soup.

More Latvian recipes to try

• Latvian Kliņģeris (Sweet Pretzel Bread)
• Vecriga - Latvian Pastry
• Latvian Rye Bread Dessert
• Russian Beef Dumplings (Pelmeni)

Hugs, Alla xox

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