- 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
3 1 pkg. (about 1 Tbsp.) dry yeast
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:
To this add about 1 1/2 cps. 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. Stretch a portion of the dough out with your fingers evenly, place a teaspoon of the filling in the center of the dough and then fold it over to create a bundle. I use a drinking glass and cut away the filled portion in a half moon shape. Examine the dough to make sure the fold is sealed. Some recipes say to form a small pancake with the dough and fill and pinch but my Mom taught me the way I described and it works well.
Rising and Baking:
Place the finished buns on an ungreased cookie 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!