Ingredients
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For the dough
For the filling
For the glaze
Method
-
Activate the yeast
Mix the yeast with 50 ml of warm milk and a tablespoon of sugar, then leave it for 15 minutes until frothy.
15 min -
Make the dough
Mix the remaining warm milk with the butter, sugar and salt, add the yeast mixture, then gradually knead in the flour until smooth.
10 min -
Prove
Cover the dough and leave it in a warm place until it has doubled in size.
60 min -
Make the filling
Dice the bacon, render its fat in a frying pan, then fry the onion in it until translucent. Leave to cool together with the bacon.
10 min -
Shape
Press the dough into discs, fill them with the cooled filling, then fold into crescents and seal the edges.
25 min -
Bake
Brush the tops of the pirukas with beaten egg yolk and bake in a 250 °C oven for 7–8 minutes until golden brown.
8 min
| Nutrient | Total (50 pieces) | 1 pieces |
|---|---|---|
| Energy | 3 480 kcal | 70 kcal |
| Fat | 112 g | 2,2 g |
| of which saturates | 67 g | 1,3 g |
| Carbohydrates | 534 g | 11 g |
| Protein | 73 g | 1,5 g |
| Fibre | 19 g | 0,4 g |
An estimate calculated from the raw weight of the ingredients. Not included: milk, yeast, sugar, bacon, onion, egg yolk. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: milk (lactose), flour, onion (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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