Barbecue pork buns Recipe

Start by preheating the oven to 200°C (180°C fan/gas mark 6). In a large bowl, combine the sugar with the bread mix, then add water according to the package directions. Stir the dough together with a wooden spoon, then turn it out onto a lightly floured surface and knead for 5 minutes until it feels smooth. Transfer the dough to a large bowl, cover it with oiled cling film, and let it rise in a warm spot until it has doubled in size.

While the dough rises, heat the oil in a pan over medium heat. Add the bacon and fry until it's crisp, which should take about 5 minutes. Stir in the ginger and garlic, cooking for another 1 minute until they soften and become fragrant. Pour in the soy sauce, honey, and tomato purée, stirring everything together until well combined. This filling can be prepared up to 3 days in advance and stored in the fridge.

Once the dough has risen, turn it out and knead it briefly to release the air. Divide the dough into 12 even-sized balls. Flatten each ball with your hands, then place a teaspoon-size blob of the filling in the center. Gather the edges of the dough up and pinch them firmly closed, like a little purse, then flip the bun over and place it seam-side down on a large baking sheet. Cover the buns with oiled cling film and let them rise for about 30 minutes, until the dough feels pillowy and light. Brush the tops with beaten egg and bake for 20 minutes, or until they're a deep golden brown. Serve the buns warm, perhaps with a dipping sauce. You can freeze the buns after their second rise for up to 1 month, or bake them up to a day ahead and gently re-warm before serving.