Piragi Recipe

 

3/31/2024

Dear Future Me, this piragi recipe still works, but also note that we replaced Buttermilk with sour cream (impromptu thing)....and as Bob Ross taught us, it was a happy accident and it worked out great. We also tried doubling recipe and using KitchenAid but turned out dough on our massive cutting board to mix in the rest of the dough. Makes approximately 90. Also, cardamom works, 1tsp for double batch.

(nov 2023 iteration of recipe)

1 lb bacon to 1 medium onion ratio - (keep at 3 lbs) chop bacon.  Best practice is to freeze portions of the strips...makes it easier. Dice the onions...prepare to cry.  When you sautee the bacon onion mixture...you want to cook it so the onion softens but the fat on bacon is not fully rendered. Add black pepper liberally. But salt really depends on how salty the bacon is. Do not drain anything. Put in a longer flatter container so all the juices distribute evenly.  Best practice is to let cool overnight.

For the dough...

1/4 c warm water

1tsp + 1 TBL sugar

1 c whole milk

1/4 c butter, softened (not melted)

1 tsp salt

2 egg

1/2 c sour cream

4 1/2 c flour (this increased due to extra egg/sour cream...but not a clue how much. Keep track next time)

1 packet yeast...or 2 tsp instant yeast (depends on which one you prefer)

Proof the yeast with 1tsp of sugar and the warm water. 

Tangzhoung (I do as extra not as part of original ingredients) 

Add to dough above once it is already dough. 

50/50g milk water 

20g flour

In small saucepan, heat ingredients.  Smush the flour lumps.  As it heats it will thicken so don't stop stirring.  Once it makes lil peaks, remove from heat and let cool. 

Mix eggs, sour cream, milk, salt and tbsp sugar with whisk.  Mix in proofed yeast mixture. Put on dough hook and mix 4 cups of flour. Add tangzhoung. Keep adding flour by half cup until it starts to form a ball.  Turn out on board.  Keep adding flour until you can handle the dough. You don't what to add too much flour, you do want your dough sticky.  

Put small amount of oil in large bowl. Put dough in bowl and turn it until oil is covering it. Cover and let rise for 1 to 2 hours.  It will have grown a lot.  Punch down...then you are ready to start making your piragi.

(Cardamom...this is another ingredient other recipes include. Try .5 tsp in next dough)