Pīrāgi (bacon buns)

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10 Responses

  1. Beverly says:

    Oh my, my all-time favorite Latvian munchie that my Latvian Mother-in-Law made was Piragi. I would have eaten dozens of these without blinking an eye.
    I Americanized it by using packaged croissant as the dough. While a not too bad substitute, the homemade dough is soooo devine.

  2. tania says:

    Oh, sugar in piragu dough!!! You’ve got to be kidding me……… YUK!

  3. Megan says:

    My boyfriend and his family are from Latvia, currently living in Northern Ireland, and when his granny comes to visit she always brings a big bag of these from Latvia, they are absolutely delicious :)

  4. Peteris says:

    My mom brushed black coffee on the Piragi after they came out of the oven. I have no clue why? Has anyone heard of this?

    • Sarah says:

      My grandmother and mother mixed ground coffee in with the egg wash. I’m not completely sure why, but I always thought it was to make them a bit darker. These piragus are much lighter than anything I’ve ever had.

  5. Steve says:

    My grandmother used to make them all the time. I grew up on them and now im gonna make them for my kids…had many when i was in riga …went well with zelta gold..

  1. May 14, 2015

    […] Author: Adapted from Latvian Eats Cuisine: Latvian Prep time:  100 mins Cook time:  25 mins Total time:  […]

  2. October 11, 2015

    […] I looked long and hard for the softest and airiest dough recipe, as making them from the regular yeast dough just did not cut it for me. However, I do usually make them from leftover pīrāgi dough, then I […]

  3. December 12, 2016

    […] around in the wallet to attract money), white bread and salt (for blessing), beer, bacon buns (pīrāgi) and gingerbread. Table would not be cleared for the whole night so that prosperity continues in […]

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