Gochujang and Garlic Savoury Buns
Prep. Time:
3 hours
Total Time:
3 hours
Serves:
8
My bread making was inconsistent until I discovered the tangzhong method. It has an offputting name and might, at a glance, seem more complicated, but I really recommend that you try it.
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Saf-instant® Red Yeast is a high performance instant dry yeast and is perfect for this recipe. Its rapid fermentation allows an easy, efficient and reliable rise. Of natural origin, it reveals and enhances the flavour and aromas of the bread, while giving it optimal volume. You can buy SAF-Instant Red Yeast here.
Relaxed Recipes, inspired by Dylan in Series 15 of The Great British Baking Show ™
Author:
Ingredients
TangZhong
6 tablespoons water
2 tablespoons bread flour
Bread
7 g SAF-Instant Red yeast
120 ml milk (lukewarm or room temp, but not hot)
28 g unsalted butter melted but not hot
400 g bread flour
5 ml salt
42 g caster sugar
2 tablespoons gochujang
1 egg (plus 2nd egg for glaze)
Confit Garlic
4 cloves garlic
3 cups olive oil
Pantry Essentials inspired by this recipe
Instructions
1. First, make the tangzhong. Put water and flour in a small pan and mix until smooth. Once smooth, heat the paste gently until it thickens, stirring constantly. Set aside to cool.
2. Peel the garlic cloves and drop them into an ovenproof dish with the olive oil. Bake at 250ºF for 2 hours. Remove, cool and chop the soft garlic.
3. Warm the milk and one teaspoon of the sugar and then set aside until it drops to 110 degrees F. At that point, stir in the yeast.
4. Measure out the remaining dry ingredients into a large bowl (flour, remaining sugar, gochujang, salt). Stir the egg and butter into the cooled tangzhong and add to the dry ingredients. Mix all the ingredients together then knead, either in mixer or by hand on a floured surface. Add a little more flour if needed.
5. When the dough is no longer sticky, transfer to a lightly oiled bowl. Cover and leave to rise in a relatively warm place until doubled - around 1 hour.
6. Once it has risen, knock back the dough, carefully fold in the garlic, divide into pieces of 75g. Roll each one into a ball, creating some tension on the surface area.
7. Cover and leave to rise again until the rolls are just reaching the top of the pan. Preheat oven to 350F/175C. Lightly beat the egg and glaze the top.
8. Bake the rolls for approx 30 minutes until golden brown.
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