Savory Latvian Piragi: Bacon and Onion Buns with Dill Sour Cream

In a large bowl, combine the warm milk, yeast, and sugar. Let it sit for 5 minutes until foamy.

Add the flour, salt, and melted butter to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

While the dough rises, prepare the filling. Cook the diced bacon in a large skillet over medium heat for 5-7 minutes until crispy. Remove the bacon with a slotted spoon and set aside. Add the diced onion to the bacon fat in the skillet and cook over medium-low heat for 10-12 minutes, stirring occasionally, until softened and caramelized. Remove from heat and let cool slightly, then stir in the cooked bacon.

Once the dough has risen, punch it down gently and divide it into 12 equal pieces. Roll each piece into a ball, then flatten it into a 3-inch circle. Place a tablespoon of the bacon and onion filling in the center of each circle. Bring the edges of the dough together to seal the filling inside, forming a bun. Pinch firmly to ensure it's sealed.

Place the piragi seam-side down on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely and let rise for another 30 minutes. Meanwhile, preheat your oven to 375°F/190°C.

Brush the tops of the piragi with the beaten egg wash. Bake for 20-25 minutes at 375°F/190°C, or until golden brown and cooked through. The internal temperature should reach 200-210°F (93-99°C).

While the piragi bake, prepare the dill sour cream by combining the sour cream and chopped fresh dill in a small bowl. Serve the warm piragi with a dollop of dill sour cream.