Comments on: My First Attempt at Latvian Ķimeņmaizītes – Caraway Buns

By: Sandra

Sandra — Tue, 29 Jan 2019 09:21:49 +0000

In reply to Art.

Sveiks!
http://www.garsigalatvija.lv/galas-pankukas-jeb-komm-morgen-wieder/

By: Art

Art — Mon, 28 Jan 2019 19:19:35 +0000

In reply to Ruta.

Svieks!
Leftover dough? Never enough. Not only would my mother bake the caraway buns but if we were particularly good……a little extra butter, sugar, cinnamon on there was another treat!
Just recently made some “come back tomorrow “ meat pancakes (crepes) with cranberry sauce mmmmmm.

By: Ruta

Ruta — Mon, 28 Jan 2019 03:17:41 +0000

My Latvian mother, aunt and grandmother always made these beautiful caraway buns from the leftover dough after a piragi bake. Very simple to make. And always super delicious, especially with a freshly brewed cup of coffee.

By: Suzie the Foodie

Suzie the Foodie — Sat, 11 Aug 2018 23:26:32 +0000

In reply to Jānis Edvards. Hi Jānis! Oh interesting! A sourdough starter, I had not heard that. Yes, these are traditionally very sweet and beautifully fragranced. Wow, that is absolutely fascinating, thank you for sharing that intel with us Jānis.

By: Jānis Edvards

Jānis Edvards — Sun, 05 Aug 2018 04:54:05 +0000

Hi,
my Mum, and Auntie, ( both of Latvian origin) used to make these, and Latvian “piraagi”, -different to Russian and Polish Pirogi, but from historically similar roots a few hundred year ago.
Anyways the Caraway buns were melt in your mouth.
Both of them used to keep a Sourdough type starter in the fridge, they would never use modern yeast, or self raising flour. This starter was different to the one for their Rye sourdough bread, which was really sour to taste, while this was sweet, had a very soft pleasant fragrance. If there was to be no cooking for the usual two week rotation the starter was fed a honey sugar mix, and after it grew to near twice the size, half was kept for future cooking, and us kids could tax the rest- old fashion yeast probiotic by modern terms.
This was in late 1950s-60s

By: Suzie the Foodie

Suzie the Foodie — Mon, 12 Feb 2018 04:00:45 +0000

In reply to Tanya. Tanya, I bet my mom and Grandma went to the same bakery! Oh they were so good. Mine are good, not as good as theirs, but I will continue working on the recipe to get it down pat. I hope you like these in the meantime!

By: Tanya

Tanya — Sun, 11 Feb 2018 10:50:29 +0000

Oh my! I have been looking for these for about 30 years. There used to be a Latvian bakery in Toronto and my Grandma would always bring these home. Alas the bakery closed and I was never to eat one again, but have never stopped looking! Will definitely give these a try!

By: The Happy Whisk (Ivy)

The Happy Whisk (Ivy) — Thu, 13 Apr 2017 02:55:38 +0000

In reply to Suzie the Foodie. Oh my gosh!!!! I would LOVE that.

By: Suzie the Foodie

Suzie the Foodie — Wed, 12 Apr 2017 20:17:07 +0000

In reply to The Happy Whisk (Ivy). I wish you could have some over tea with me!

By: Suzie the Foodie

Suzie the Foodie — Wed, 12 Apr 2017 20:16:51 +0000

In reply to Debra She Who Seeks. It is so true Debra!!! A taste of my childhood, wow, absolutely incredible and I'm going to keep working on it. At the bakery they would come out so super dark and now I know it is because of all that butter, LOL.