Barbecue Pork Buns

Steps

1. 1
   Step 1:

   Heat the oven to 200C/fan 180C/gas.

2. 2
   Step 2:

   Mix the sugar into the bread mix in a large bowl.

3. 3
   Step 3:

   Add water as instructed on the pack and bring the dough together with a wooden spoon.

4. 4
   Step 4:

   Knead the dough on a lightly floured surface for 5 minutes, until smooth.

   5 min
5. 5
   Step 5:

   Put the dough in a large bowl, cover with oiled cling film, and leave in a warm place until doubled in size.

6. 6
   Step 6:

   Meanwhile, heat the sunflower oil in a pan and fry the bacon until crisp, about 5 minutes.

   5 min
7. 7
   Step 7:

   Add the ginger and chopped garlic and fry for 1 minute, until soft.

   1 min
8. 8
   Step 8:

   Add the soy sauce, clear honey and tomato purée, then stir well. The filling can be made up to 3 days ahead.

9. 9
   Step 9:

   Turn out the dough, knead briefly, and divide it into 12 even-sized balls.

10. 10
    Step 10:

    Flatten each ball with your hands and put a teaspoon-size blob of filling in the middle.

11. 11
    Step 11:

    Draw the dough up around the filling and pinch it closed like a purse. Turn the bun over and place it on a large baking sheet.

12. 12
    Step 12:

    Cover the buns with oiled cling film and leave to rise for about 30 minutes, until the dough feels pillowy.

    30 min
13. 13
    Step 13:

    Brush the buns with beaten egg and bake for 20 minutes, until golden.

    20 min
14. 14
    Step 14:

    Serve warm with dipping sauce.

15. 15
    Step 15:

    For make-ahead storage, freeze the buns after their second rise for up to 1 month, or bake up to 1 day ahead and re-warm before serving.