Author Topic: Latvian Bacon and Onion Stuffed Rolls (Piradzini)  (Read 72 times)

Olga Drozd

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Latvian Bacon and Onion Stuffed Rolls (Piradzini)
« on: December 05, 2017, 07:30:44 PM »
Latvian Bacon and Onion Stuffed Rolls (Piradzini)

Serve these buns with a salad for a quick lunch or, if you make them smaller, they're great cocktail appetizers.

DOUGH:

1 potato, peeled and diced
1 cup water (250 mL)
1 teaspoon salt (5 mL)

1 Tablespoon granulated sugar (15 mL)
2 Tablespoons unsalted butter (30 mL)

1 1/2 to 2 cup all purpose flour  - divided (375 to 500 mL)
2 teaspoons instant yeast (10 mL)

FILLING:


1/4 pound lean side bacon, finely diced (125 g)
2 small onions, finely minced
1 green onion, minced
1/2 cup finely diced ham (125 mL)
1/2 teaspoon freshly ground pepper (2 mL)

EGG WASH:

1 large egg yolk
1/4 cup milk (60 mL)

DOUGH: In a saucepan, combine the peeled and diced potato, 1 cup water and salt; cover and bring to a boil.  Reduce heat and simmer for 15 to 20 minutes or until tender.  Drain, reserving liquid, and mash thoroughly.  Stir in the sugar, butter and reserved water.  Let cool until lukewarm.

Beat in 1/2 cup of the flour.  Add the yeast, beating vigorously until well combined, 1 to 2 minutes.  Add enough of the remaining flour to make a stiff dough.  Turn out onto a floured surface and knead, adding more flour as needed to keep from sticking, until smooth and elastic, 4 to 5 minutes.  Place in a well oiled bowl; cover, with a damp towel and let rise until doubled, 1 to 1 1/4 hours.

FILLING:  Meanwhile, in a heavy saucepan, cook the bacon, onions, green onion, diced ham and pepper until onion is softened and bacon begins to crisp. Let cool completely.

When the dough has doubled, punch down and divide into 16 pieces.  Roll each piece to flatten slightly.  Place a spoonful of the bacon mixture in the centre of each piece of dough.  With floured fingertips, pinch edges together to make crescent   Place about 2 inches (5 cm) apart on a parchment lined baking sheet.  Slash tops with a sharp knife.  Cover loosely with a towel; let rise until doubled, 50 to 60 minutes.

EGG WASH: Whisk together the egg yolk and milk.  Brush over the crescent.  Bake in a preheated 375 degrees F. (190 C) oven for 15 to 20 minutes or until very well browned.  Yield: 16 rolls.

NOTE: Side Bacon comes from pork belly.  It is very fatty with long layers of fat running parallel to the rind.  Pancetta is Italian side bacon, smoked or unsmoked with a strong flavor.
« Last Edit: December 06, 2017, 12:58:17 AM by Olga Drozd »