Barbecue Pork Buns
Soft, fluffy buns filled with a sticky, sweet-and-savoury barbecue bacon mixture — perfect as a snack or party bite. They can be made ahead, frozen, and re-warmed with ease.
Ingredients
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White Bread Mix⚖ 500 g 💧 833.3 ml 🥛 3½ cup
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Bacon⚖ 180 g 🥓 12 pcs
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Sugar⚖ 85 g 💧 100 ml 🥄 6¾ tbsp
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Clear Honey⚖ 62.1 g 💧 44.4 ml 🥄 3 tbsp
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Sunflower Oil⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
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Egg⚖ 50 g 🥚 1 pcs
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Ginger⚖ 10 g 1 pcs
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Soy Sauce⚖ 35.5 g 💧 29.6 ml 🥄 2 tbsp
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Tomato Puree⚖ 47.9 g 💧 44.4 ml 🥄 3 tbsp
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Garlic⚖ 10 g 🧄 2 pcs
Total nutrition
3304 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 200°C / fan 180°C / gas 6. Mix 85g of sugar into 500g white bread mix in a large bowl, then add water as instructed on the packet. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 minutes until smooth. Place in a large bowl, cover with oiled cling film, and leave in a warm place until doubled in size.
- Meanwhile, heat 1 tablespoon of sunflower oil in a pan and fry 12 rashers of bacon until crisp, about 5 minutes. Add a knob of ginger and 2 chopped garlic cloves and fry for 1 minute until softened, then stir in 2 tablespoons of soy sauce, 3 tablespoons of clear honey, and 3 tablespoons of tomato purée. Mix well and set aside. This filling can be made up to 3 days ahead.
- Turn out the risen dough and knead briefly, then divide and shape into 12 even-sized balls. Flatten each ball with your hands and place a teaspoon-sized portion of filling in the centre. Draw the dough up around the filling and pinch it closed like a purse, then turn each bun over and place seam-side down on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 minutes until the dough feels pillowy.
- Brush each bun with 1 beaten egg and bake for 20 minutes until golden. Serve warm with a dipping sauce. The buns can be frozen after the second rise for up to 1 month, or baked up to a day ahead and re-warmed before serving.
Source:
TheMealDB
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