• 1 1/2 cups lukewarm water
  • 1/2 cup + 1 tablespoon sugar
  • 1 tablespoon dry yeast
  • 1 1/2 teaspoons salt
  • 5 to 6 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (1 stick) unsalted butter, softened
  • Filling:
  • 4 slices bacon
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 pound fully cooked ham steak, diced in 1/4-inch cubes (2 cups)
  • 1 teaspoon caraway seeds
  • 1 teaspoon black pepper, or to taste
  • Glaze:
  • 1 egg, lightly beaten with 1 tablespoon water


In a small bowl, dissolve the yeast and 1 tablespoon sugar in 1/2 cup of the water; set aside.

In a large mixing bowl, combine the remaining sugar, salt, and 2 1/2 cups of the flour. Cut in the butter, then add the yeast mixture and remaining water. Stir in enough of the remaining flour to make a soft dough.

Knead the dough on a lightly floured surface until it is smooth and elastic, about 5 minutes. Place the dough in a large greased bowl, turning to grease the top, cover with plastic wrap and let rise until double in size, about 1 1/2 hours. Prepare the filling while dough is rising.

Filling: In a small pan over medium heat, cook the bacon. Drain it, chop, and set aside. Saute the onion in the butter until it is soft, but not brown. Add the ham, stirring until it's combined with the onion. Stir in the caraway, pepper and bacon, and remove from heat.

Assembly: Punch the dough down and divide it into four pieces. Working with one piece at a time (cover the remaining pieces with plastic wrap) roll each piece of dough into a 1/8-inch thick circle. If the dough "fights back" give it a 5-minute rest, and resume rolling. Use a cookie cutter to cut the dough into 2 3/4-inch rounds. Place 1 teaspoon of the filling mixture into the center of each round, fold in half (to make a half moon shape) and pinch the edges closed.

Place the piragi on greased or parchment-lined cookie sheets, rotating them so that the seam-side is down. Shape them into crescents, and brush with the egg wash. Bake the piragi in a preheated 375 degree oven for 10 to 15 minutes, or until golden brown. Remove them from the oven, and cool on a wire rack.

Yield: 75 to 80 piragi.

Print this recipe

Submitted 6/13/05.
Source: King Arthur Flour
Submitted By: Joy Bowers
Piragi (Latvian Bacon Rolls)