Ingredients
- White Bread Mix (500g)
- Sugar (85g)
- Bacon (12 slices)
- Sunflower Oil (1 tablespoon)
- Ginger (1 knob)
- Garlic (2 cloves, chopped)
- Soy Sauce (2 tablespoons)
- Clear Honey (3 tablespoons)
- Tomato Purée (3 tablespoons)
- Egg (1, beaten)
Instructions
Steps
- Preheat your oven to 200°C (or 180°C for fan ovens).
- In a large bowl, combine sugar with white bread mix. Gradually add water as directed on the package, mixing with a wooden spoon until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Place the dough in a bowl, cover with oiled cling film, and let it rise in a warm area until it doubles in size.
- In the meantime, heat sunflower oil in a pan, then cook bacon until crispy (about 5 minutes). Add ginger and garlic, sautéing for 1 minute until softened. Stir in soy sauce, clear honey, and tomato purée. This filling can be prepared up to 3 days in advance.
- Once the dough has risen, punch it down and knead briefly. Divide it into 12 equal portions, shaping them into balls. Flatten each ball and place a teaspoon of the filling in the center. Gather the edges of the dough to seal it like a purse, then place the bun seam-side down on a baking sheet. Cover with oiled cling film and let rise for about 30 minutes until fluffy.
- Brush the tops with beaten egg and bake for 20 minutes until golden brown. Serve warm with your favorite dipping sauce. These buns can be frozen after the second rise for up to 1 month or baked a day in advance and reheated.