To begin, preheat your oven to 190°C (fan 170°C). In a large bowl, combine warm milk, sugar and yeast. Stir gently and let it sit for 10 minutes until the surface becomes frothy. This activates the yeast and ensures a light dough.

Add the egg, melted butter and salt to the yeast mixture. Gradually sift in the flour while mixing with a wooden spoon or using your hands. Once the dough comes together, knead on a floured surface for about 8 minutes until it becomes smooth and elastic.

Place the dough in a clean, lightly oiled bowl. Cover it with a damp cloth or cling film and leave it in a warm place for about 1 hour or until it doubles in size. Rising time may vary depending on room temperature, so be patient.

While the dough rises, prepare the filling. In a dry frying pan over medium heat, cook the chopped bacon until some fat is released. Add the chopped onion and sauté together for 5 to 7 minutes until soft and golden. Season with black pepper and allow to cool.

Once the dough has risen, punch it down gently to release the air. Roll it out on a lightly floured surface to about 5 mm thick. Use a round cutter or glass (around 8 to 10 cm in diameter) to cut out circles.

Place a small spoonful of the bacon and onion mixture in the centre of each dough circle. Fold over to create a half moon shape and press the edges firmly to seal. For a traditional look, pinch the edge decoratively or crimp with a fork.

Arrange the filled buns on a baking tray lined with parchment paper, leaving space between each. Cover with a clean tea towel and let them rest for another 20 minutes to allow a second gentle rise, which ensures a soft interior.

Brush each bun generously with beaten egg. This gives the buns their signature golden, glossy crust once baked. Optionally, sprinkle a pinch of caraway seeds for an authentic regional touch.

Place the tray in the centre of the preheated oven and bake for 20 to 25 minutes, or until the buns are golden and lightly crisped on top. Rotate the tray halfway through if your oven browns unevenly.

Remove the buns and allow them to cool slightly on a wire rack. Serve warm or at room temperature. Speķa pīrāgi pair beautifully with a bowl of soup or a strong black tea. For gatherings, arrange them in a basket lined with linen to preserve warmth and softness.