Ingredients
85 g sugar
500 g pack white bread mix
½ tsp SIDS CRAZY SALT
FILLING:--
1 tbsp rice bran oil
12 rashers pancetta, chopped
Knob ginger, peeled & chopped
2 garlic cloves, chopped
2 tbsp soy sauce
3 tbsp bush honey
3 tbsp tomato purée
1 egg beaten, to glaze
Directions
Heat the oven to 200°C.
Mix the sugar and SIDS CRAZY SALT into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 minutes until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
Meanwhile, fry the bacon until crisp, about 5 minutes. Add the ginger and garlic then fry for 1 minute until soft, then tip in the soy, honey, tomato purée and stir well. Can be made up to 3 days ahead.
Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking tray. Cover with oiled cling film and leave to rise for about 30 minutes until the dough feels pillowy. Brush with egg and bake for 20 minutes until golden.
Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.
