Latvian Bacon Buns - Pīrāgi

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Recipe's preparation

Dough

1.
Place milk, butter, cream, sugar and cardamom into the mixing bowl and heat 4 mins / 40°C / sp 1

2.
Add flour, yeast and egg. Combine 15 sec / sp 3 then knead 2 mins / "Dough mode"

3.
Dough will be soft and sticky. Place into a bowl and cover with gladwrap
Leave to prove in a warm place to double in size. This maybe 1/2 to 1 hour depending on the weather

4.
Meanwhile clean and dry the TM mixing bowl and prepare the bacon filling

The Filling

5.
Cut onion into quarters and place in TM mixing bowl. Chop 3 sec / sp 5. Scrape down sides of the bowl

6.
Add butter and sauté for 3 mins / 120°C / sp 1

7.
Add the diced bacon, salt and pepper (to taste), and the caraway seeds. Combine 10 sec / "Counter-clockwise operation" / sp 2
Remove from the TM bowl and cool

Assemble the Pīrāgi

8.
Knock down the dough and divide into 4 equal amounts. Roll one ball into a long sausage and cut into 5 even pieces. Now cut each of these pieces into 4 pieces. You will now have 20 pieces. (You will be repeating this process with the other three balls when you have finished working with this first 20)

9.
Using a smooth drinking glass, roll out your first dough piece on a floured surface until it resembles an oval shape

10.
Place one small teaspoonful of the filling onto the middle of the oval shape and press edges tightly together. Form into a crescent or pillow shape

11.
Place onto a lined baking tray with the pressed seam on the bottom (See pictures above)
Repeat this process until all are assembled

12.
Cover trays with a tea towel and stand in a warm place for 1/2 hour to rise or double in size

13.
While these are rising, heat oven 220°C.

14.
In a small bowl, whisk egg and milk together with a fork. Use a pastry brush to coat each Pīrāgi lightly

15.
Bake 10 minutes