Home > Recipes & Trends > Sandwiches > Brie, Bacon & Cranberry Bao Bun
  • Serves: 1


    • Bao Buns (makes 10 buns)

    • 10g Dried yeast

    • 175ml Water

    • 300g Strong flour

    • 45g Sugar

    • 15g Skimmed milk powder

    • 10g Salt

    • 2g Bicarbonate of soda

    • 2g Baking powder

    • 15ml Neutral oil

    • Filling (makes 1 bao bun)

    • 4 Rashes of streaky bacon grilled crispy

    • 50g Cricket St Thomas Brie

    • 20g Cranberry sauce

  • Method

    • 1 To make the bao buns, mix the yeast with lukewarm water and leave to stand for 5 minutes. Meanwhile, combine all the other dry ingredients into a mixing bowl. Using a stand mixer on a slow setting, gently pour the yeast water into the mixer and knead for 3 minutes. Slowly add oil and knead for another 2 minutes. Transfer to an oiled bowl and allow to prove for 1-2 hours or until doubled in size.

    • 2 Once the dough has proved, roll into individual balls and transfer onto a square of baking parchment individually. Allow the balls to prove again for another 20 minutes. Steam bao buns for 10-12 minutes until light and fluffy.

    • 3 To finish the sandwich, allow the bao buns to cool slightly then slice in half and fill with Cricket St Thomas brie, bacon, and cranberry sauce. Place in a sandwich toaster until the cheese is melted and enjoy.