Barbecue pork buns

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

1 - step 1 Heat the oven to 200C/fan 180C/gas.

2 - Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack.

3 - Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth.

4 - Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.

5 - step 2 Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins.

Barbecue pork buns | Taste Board

6 - Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well.

7 - Can be made up to 3 days ahead.

8 - step 3 Turn out the dough and knead briefly, then pull into 12 even-sized balls.

9 - Flatten with your hands, then put a teaspoon-size blob of the filling in the middle.

10 - Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet.

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

12 - Brush with egg and bake for 20 mins until golden.

13 - Serve warm with dipping sauce.

14 - Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.