Barbecue pork buns

Ingredients

• 85g Sugar
• 500g White Bread Mix
• 1 tablespoon Sunflower Oil
• 12 Bacon
• Knob Ginger
• 2 cloves chopped Garlic
• 2 tablespoons Soy Sauce
• 3 tablespoons Clear Honey
• 3 tablespoons Tomato Puree
• 1 beaten Egg

Steps

1. step 1
2. Heat the oven to 200C/fan 180C/gas. Mix the sugar 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 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
3. step 2
4. Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.
5. step 3
6. 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 sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins