Wanting to get a recipe as near to my husband's mother's as I could find I turned to her sister. Aunt Baiba, she is a good Latvian housewife. We get farm eggs from her weekly and I knew her recipe would be authentic both for Latvian apple bread, and Latvian Piragi.
Her recipe is shown as closely here as possible- since of course she does it all on impulse.
1 liter fresh milk (if you can find it, if not normal milk will work)
200 g. butter
3 pkg. fresh yeast or 3 T. dry yeast
3 egg yolks or whole eggs
3 T. sugar
- Melt butter in a large pot, this is where you will mix and let the dough rise.
- Add milk and heat until just warm enough to add safely add yeast.
- Add yeast, eggs, sugar and stir well.
- Begin stirring in flour until you have a soft dough.
- If the dough is too sticky add some oil, and a bit more flour.
- She does not knead the dough, she only stirs it with a spoon and tests the stickiness. She says not to add too much flour or the dough will be stiff.
- Keep adding a bit of flour and oil until you have a nice, soft, yet not too sticky dough.
- Let rise.
- Use form piragi, or apple bread or any other sweet bread you desire to make.