These nostalgic stuffed bread rolls are a staple of any Latvian celebration. They’re traditionally stuffed with bacon or pancetta, but can be filled with mushrooms, cheese, or whatever you like! Three filling options are provided in the recipe below for you to choose from. This recipe comes from Galina G., who used to make them with her mother and grandmother when growing up in Latvia. The most important ingredient is love!

Ingredients

• FOR THE DOUGH:
• 2.5 Cups Flour
• 1 Cup Warm Milk
• 1 TBSP Dry Active Yeast
• 1 TBSP Sour Cream
• 4 TBSP Butter (melted)
• 3 TBSP Sugar (for yeast)
• 1 Egg
• FILLING OPTION 1 (Meat):
• 12 OZ Bacon or Pancetta
• 1/2 Onion
• 1 Clove Garlic
• Salt
• Pepper
• FILLING OPTION 2 (Vegetarian):
• 7 OZ Mushrooms
• 1/2 Onion
• 1 Clove Garlic
• Salt
• Pepper
• FILLING OPTION 3 (Cheese):
• 3-4 OZ Shredded Hard Cheese (cheddar, manchego, gloucester etc)
• FOR THE FINISH:
• 2 Egg Yolks
• Cumin Seeds

Preparation

1. In a bowl, combine 1/2 cup of warm milk, yeast and sugar. Let sit for 10 minutes.
2. In a separate bowl, combine the egg, flour, butter, remaining 1/2 cup of warm milk.
3. After yeast mixture has rested for 10 minutes, add to the egg and flour mixture with the sour cream and combine.
4. On a large surface, sprinkle flour before kneading the dough.
5. Knead dough for 5 minutes. It should be a little sticky, but not too sticky. It should form a nice round dough as you knead together.
6. Prepare a bowl for the dough to rest and raise in. Spread the bowl with a bit of olive oil or melted butter so the dough doesn't stick and is easily removeable.
7. Place the dough in the prepared bowl, cover with towels and place somewhere warm for 1 - 1.5 hours to raise.
8. When you are beginning to prepare the filling after the resting time, open the dough and knead again for 1-2 minutes then let rest again while you prepare the filling.
9. For the filling, chop the onion, garlic, bacon or pancetta (meat option) or mushrooms (vegetarian option) as finely as possible.
10. Heat a pan with oil on medium high heat, then fry the onion, garlic, bacon/pancetta (or mushrooms) until cooked through and golden.
11. When the dough is ready, use a rolling pin or bottle to stretch the dough out.
12. Use a round baking tool or small ramekins to cut the dough into circles like small pancakes.
13. Use a teaspoon to add filling into each circle of dough.
14. Shape the dough over the filling to close and form into little crescents, ensuring the filling is completely sealed in.
15. Let prepared rolls rest 10 minutes before baking.
16. While rolls rest, preheat oven to 390 degrees Fahrenheit.
17. Beat the egg yolks and cumin seeds to combine.
18. Place your rolls on a baking sheet.
19. Using a brush, coat the rolls with the beaten egg yolk and cumin seeds.
20. Bake in the oven for 10-15 minutes, or until golden.
21. Let cool, then serve!