Barbecue pork buns

Instructions

1- step 1 Heat the oven to 200C/fan 180C/gas.

2- Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack.

3- Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth.

4- Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.

5- step 2 Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins.

6- Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well.

7- Can be made up to 3 days ahead.

8- step 3 Turn out the dough and knead briefly, then pull into 12 even-sized balls.

9- Flatten with your hands, then put a teaspoon-size blob of the filling in the middle.

10- Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet.

11- Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy.

12- Brush with egg and bake for 20 mins until golden.

13- Serve warm with dipping sauce.

14- Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.