Piragi
2 cups milk (heated to room temp.—just a little warm)
3 pks of active dry yeast, room temp.
1/2 tsp. salt
1/2 c sugar
1/2 lb unsalted butter (2 sticks)
2 eggs
1 large onion, chopped
l lb bacon, chopped and 1 lb ham chopped
3 c flour
Warm 1/3 cup of milk to room temp and put in salt (1/2 tsp), sugar and yeast. Mix together a little just until the milk is absorbed. Put mixture in bowl to rise. Cover with a towel and put it in a warm place, but not in the sun or in the oven. Let rise (15 min to 1/2 hour) until foamy. Heat rest of milk to room temp and add to mix along with about 2 cups of flour (it should look like pancake batter). Mix a little and let stand for 1/2 hour. In a separate bowl, mix butter, sugar; add eggs, l at a time to mixture. Take a big spoon and mix/knead adding flour until mixture does not stick to bowl. Let rise again for about 2 hours. If mixture sticks, grease hands with butter.
Cut out dough with glass and place mixture of bacon, ham inside. Arrange on baking sheet and cook in a 350-375 oven for about 15 to 20 min. Makes about 100
* The bacon can be browned, but it’s not necessary. Also, you can use an egg wash on each pirag, to make them look shiny.
Irena
