Piragi

Method

Warm the milk to 37°C and dissolve the fresh yeast with a pinch of sugar. Combine flour and salt in a large bowl, then make a well and add the yeast mixture, remaining sugar, melted butter, and egg yolks; knead for 10 minutes until smooth and elastic. Cover and prove for 1.5 hours until doubled. Meanwhile, fry the bacon lardons until crisp, then soften the diced onions in the fat until golden; season with caraway seeds and black pepper, then cool completely. Divide the dough into 12 portions and roll each into an oval roughly 10cm long. Spoon the bacon and onion filling along the centre of each oval, then fold the sides over and seal by pinching the edges together to create a distinctive boat shape. Place seam-side down on baking trays, cover, and prove for 45 minutes. Brush with beaten egg white and bake at 200°C for 20-25 minutes until golden brown.