Barbecue pork buns

• sugar↗85 г g
• white bread (packet)↗500 г g

  for dough

• sunflower oil↗1 ст. л. tbsp
• bacon strips (pork with fat)↗12

  uncured bacon or pancetta, sliced

• ginger↗корінь

  peeled and sliced

• garlic cloves↗2

  sliced

• soy sauce↗2 ст. л. tbsp
• clear honey↗3 ст. л. tbsp
• tomato paste3 ст. л. tbsp
• egg↗1

  beaten, for glaze

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (convection 180 °C, gas). In a large bowl combine sugar with flour, then add water according to the package instructions. Mix the dough with a wooden spoon, then knead on a lightly floured surface for 5 min until smooth. Transfer to a large bowl, cover with film and let rise in a warm place until the volume doubles.

2. 2

   Meanwhile, heat the oil in a pan and fry the bacon until crisp, about 5 min. Add the sliced ginger and garlic, fry another 1 min until fragrant. Pour in the soy sauce, honey and tomato paste, stir quickly. The filling can be prepared ahead and stored for up to 3 days.

3. 3

   Place the dough on a floured surface, quickly knead, divide into 12 equal balls. Flatten each, place a teaspoon of filling in the centre, seal the edges forming a pouch. Turn the buns over, place them on a large tray, cover with film and let rise another 30 min until fluffy. Brush with beaten egg and bake for 20 min until golden. Serve hot with dipping sauce. After rising, the buns can be frozen for up to a month or baked ahead and reheated before serving.