Spicy Meat And Cheese Buns
Fluffy and soft meat buns stuffed with a savory, spiced beef and cheese filling. Great breakfast or any time smack! Step-by-step instructions below to make the perfect brioche-like meat buns!
Ingredients
For the Dough:
- 1 cup milk
- 2 tsp instant yeast
- 2 tbsp granulated sugar
- ¼ cup melted butter
- 1 egg
- 3 cups bread flour or 450 grams
- 1½ tsp salt
For the Beef Filling:
- 1 pound ground beef
- 1½ tsp garlic and ginger paste
- 1 tsp chilli flakes
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp Sriracha sauce
- 2 tbsp brown sugar
Extras:
- 1 cup shredded cheese
- 1 egg beaten for egg wash
- black and white sesame seeds to sprinkle
Instructions
Prepare the Dough:
- Warm the milk slightly and add it to a mixing bowl with yeast, sugar, melted butter, and an egg. Whisk lightly to mix. Add in the flour and salt.
- Knead the dough in a stand mixer for 5 minutes or by hand for about 8 minutes until smooth and elastic.
- Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise until doubled in size, approximately 1 hour.
Make the Filling:
- Prepare the filling while the dough is rising. Start by cooking the ground beef in a skillet over medium heat until it’s no longer pink.
- Add the ginger garlic paste and red chili flakes, stirring until the beef is lightly browned.
- Whisk together soy sauce, vinegar, sriracha, and brown sugar.
- Pour this mixture into the skillet and cook until the liquid has evaporated and the beef is moist. Set aside to cool.
Shape the Buns:
- Once risen, punch down the dough and divide it into 12 equal pieces, each weighing around 62-64 grams.
- Shape each piece into a ball, flatten into a 6-inch circle, thin the edges, and add 2 tablespoons of beef filling and shredded cheese into the center, then gather the edges and twist into a knot to seal
- Shape the dough into a ball. Place the dough balls on a parchment-lined baking tray and repeat with the remaining dough. Cover with cling film and let rise for another hour.
- Preheat the oven to 420F.
Bake the Buns:
- Brush the tops with egg wash, sprinkle with sesame seeds, and bake in a preheated oven at 420°F for 12 minutes.
- Once baked, transfer the buns to a wire rack to cool.
Notes
- Check your yeast. If it's not active your dough will not rise. Check to see if it's past expiry date or kept in hot and humid conditions. To test the yeast, dissolve 1/4 tsp in warm water with a pinch of sugar. If it's foamy after 5 minutes it's active and can be used.
- Use bread flour. The higher gluten content in bread flour makes the buns soft and fluffy.
- Dough consistency is key. The stickier the dough the softer and fluffier your buns will be because softer dough is easy to rise as opposed to a hard dough. So resist the temptation to add more flour if the dough is a bit sticky.
- Toss some chopped spring onions into the filling if you prefer to add something extra.
Nutrition
Serving: 1 bun | Calories: 318 kcal | Total Carbs: 29 g | Protein: 15 g | Fat: 16 g | Saturated Fat: 7 g | Sodium: 653 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 307 IU | Vitamin C: 2 mg | Calcium: 93 mg | Iron: 1 mg | Net Carbs: 28 g
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