Simple Ways Living

Baltic Bacon & Onion Rolls

Baltic Bacon & Onion Rolls

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Simple Ways Living
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Baltic Bacon & Onion Rolls

Baltic Bacon & Onion Rolls

These traditional Baltic bacon rolls are made with a soft yeast dough wrapped around a savory filling of smoked bacon and onions. Baked until beautifully golden, they’re wonderful served warm as an appetizer, snack, or alongside soup. This vintage recipe is simple, hearty, and perfect for holidays and family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: European
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 500 g all-purpose flour (about 4 cups)
  • 240 ml whole milk (1 cup)
  • 100 g butter, softened (about 7 tbsp)
  • 25 g fresh yeast
  • 7 g active dry yeast
  • 25 g granulated sugar (2 tbsp)
  • 3 g salt (½ tsp)
For the Bacon Filling
  • 350 g smoked bacon, finely diced
  • 100 g onion, finely chopped (about 1 medium onion)
  • Freshly ground black pepper, to taste
For Finishing
  • 1 egg beaten, for brushing

Method
 

  1. Warm the milk until just lukewarm. Stir in the sugar and yeast and leave for about 5–10 minutes, until the yeast begins to activate.
  2. Place the flour and salt in a large mixing bowl. Add the softened butter and yeast mixture.
  3. Knead until you have a smooth, soft dough. Cover and leave in a warm place for approximately 1 hour, or until noticeably risen.
  4. Meanwhile, prepare the filling. Add the finely diced bacon and onion to a skillet.
  5. Cook over medium heat until the onion softens and the bacon begins to render its fat. Season generously with freshly ground black pepper. Remove from the heat and let the filling cool.
  6. Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper.
  7. Roll the risen dough out on a lightly floured surface to approximately 3 mm (⅛ inch) thick.
  8. Cut the dough into small rounds using a glass or round cutter.
  9. Place approximately 1 teaspoon of bacon filling in the center of each round.
  10. Fold the dough over the filling to make a half-moon shape. Pinch the edges firmly closed.
  11. Arrange the rolls seam-side down on the prepared baking sheet.
  12. Brush each roll lightly with beaten egg.
  13. Bake for approximately 15–20 minutes, until puffed and deeply golden.
  14. Serve warm or at room temperature.

Notes

About the bacon: The original calls for kūpinātas cūkas krūtiņas — smoked pork belly/bacon. Choose a meaty smoked bacon rather than very thin breakfast bacon.
Don’t overfill: About a teaspoon of filling is enough. Too much filling makes the pastries difficult to seal.
Traditional shape: Pīrādziņi are typically shaped into small crescents or half-moons.
Make ahead: These are excellent made ahead. Reheat briefly in a warm oven before serving.
Freezing: Once baked and cooled, the rolls can be frozen and reheated as needed.

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