Spicy beef buns & garlic butter

Name: Spicy beef buns & garlic butter
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 500 g strong white bread flour; 1 British Blacktail Free Range Medium Egg; 15 g (or 2 x 7g sachets) fast action yeast; 1 tsp salt; 30 g olive oil; 30 g caster sugar; 1 tbsp nigella seeds; ¼ tsp turmeric

The best thing about this fantastic bake from Honey & Co is that you can easily scale it up to feed more guests. Everything you need to know about preparing them ahead is in the cook's tip.

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Makes10
CourseBuffet
Prepare45 mins
Cook20 mins
Total time1 hr 5 mins
PlusPreparation time 45 minutes + rising and cooling

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Ingredients

For the dough

500g strong white bread flour
1 British Blacktail Free Range Medium Egg
15g (or 2 x 7g sachets) fast action yeast
1 tsp salt
30g olive oil
30g caster sugar
1 tbsp nigella seeds
¼ tsp turmeric

For the mince filling

3 onions, chopped to give about 250g
4 tbsp olive oil
500g pack 12% fat British beef mince
1 tsp salt
1 tbsp Cooks’ Ingredients Baharat Seasoning (or Lebanese 7 Spice)
1 tsp turmeric
½ tsp chilli flakes
60g raisins
1 tbsp Cooks’ Ingredients Rose Harissa Paste

For the garlic butter topping

50g butter
1 clove/s garlic, crushed

Method

To make the dough, put all the ingredients in the bowl of a stand mixer, and add 200ml cold water. Using a dough hook, knead for 1 minute on slow, then increase the speed to high and knead for 5 minutes more (or knead by hand), until smooth and springy. Cover and chill while you make and cool the filling.
Heat the olive oil in a large frying pan. Sauté the onions for 5 minutes on a medium heat, then add the beef. Increase the heat, sear the meat for about 5 minutes and break it up, until it starts to brown.
Add the salt, spices, raisins and harissa, stir well to combine fully, then reduce the heat and cook gently for 10 minutes, stirring regularly, until all the flavours are incorporated and the mince well brown. Add 2 tbsp water if it seems dry. Set aside to cool (you can make this stage one day in advance).
Remove the dough from the fridge and cut into 10 balls of about 85g. Roll each to a 13cm circle and top with 4-5 tbsp beef mix. Carefully close the dough around the mince and pinch closed. Set the balls, pinched-side down, on a large parchment-lined baking tray with a little space between them. Cover with a clean tea towel and prove for about 30 minutes at room temperature, or until the dough is puffy.
Preheat the oven to 200ºC, gas mark 6. Place the tray in the oven and bake for 10 minutes, then reduce the heat to 190ºC, gas mark 5 and bake for 8 minutes more, or until risen, golden and hot in the middle.
Melt the butter with the garlic and a sprinkle of freshly ground black pepper. As soon as the buns come out of the oven, brush with the butter and serve warm.

Cook’s tip

The filling can be made a day in advance, then covered and chilled. Once filled, the buns can be left to prove slowly in the fridge for a couple of hours or overnight. Bring them to room temperature as you preheat the oven, then bake and brush with the butter, as in step 6.
You can freeze the un-proved balls on the tray and, when solid, pack into bags or boxes for up to 1 month. Defrost the frozen balls on a lined baking tray with a little distance between each one and provee. The baking time remains the same as long as you allow the dough to prove, and again, the garlicky butter should be applied onto the freshly baked buns.