Barbecue Pork Buns

Ingredients

• 85 gcaster sugar, added to the dough
• 500 gwhite bread mix
• 1 tbspsunflower oil
• 12bacon, rashers, finely chopped
• ginger, a knob, peeled and finely grated
• 2 clovegarlic, chopped
• 2 tbspsoy sauce
• 3 tbspclear honey
• 3 tbsptomato purée
• 1egg, beaten, for brushing

Method

1. 1

   Heat the oven to 200C/fan 180C/gas 6. Mix the sugar into the bread mix in a large bowl, then add water as directed on the packet. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 minutes until smooth.

2. 2

   Place in a large bowl, cover with oiled cling film and leave in a warm place until doubled in size, about 1 hour.

3. 3

   Meanwhile, heat the oil in a pan and fry the bacon until crisp, about 5 minutes. Add the ginger and garlic and fry for 1 minute, then stir in the soy sauce, honey and tomato purée. The filling can be made up to 3 days ahead.

4. 4

   Turn out the dough, knead briefly, then divide into 12 even balls. Flatten each with your hands and place a teaspoon-sized blob of filling in the centre. Draw the dough up around the filling, pinch closed, then place seam-side down on a large baking sheet.

5. 5

   Cover with oiled cling film and leave to rise for about 30 minutes until the dough feels pillowy.

6. 6

   Brush with beaten egg and bake for 20 minutes until golden. Serve warm with dipping sauce.