Ingredients Jump to Instructions ↓

  1. Dough

  2. 500 gm Plain Flour

  3. 1 teaspoon Salt

  4. 15 gm (1 sachet) Compressed yeast

  5. 2 teaspoons Sugar

  6. 300 ml Milk

  7. 200 gm Butter

  8. 500 gm Bacon

  9. 1 Onion

  10. Salt & Pepper to taste **Note, you need a lot of pepper so it is quite spicy, about 1/2 will disappear when being cooked in oven so make the filling a quite a bit over the top .Glazing

  11. 1 Egg

Instructions Jump to Ingredients ↑

  1. Sift flour and salt into a mixing bowl. Warm 150 ml milk in microwave on HIGH - 30 sec (blood temperature). Add sugar and yeast, stir and cover with Glad Wrap, stand for 10 minutes. Melt butter, add remaining 150 ml of milk. Check it is all at blood temperature. Add both liquids to flour, mix to a soft dough. Knead dough until it is smooth, elastic and leaves the sides of the bowl cleanly. Add extra flour if necessary to make the dough come away from the sides of the bowl. Turn dough over so it is smooth on top, cover bowl and stand in a warm place for approximately 1 hour or until it doubles in bulk. If you have no warm place I have discovered that you can put the oven on as low as possible, and place inside with the door open for an hour and it will do the same thing - plus heat the house in winter.

  2. Finely chop bacon and onion. Fry, adding salt & pepper to taste. Cool before putting into dough. Punch down dough and add sour cream and extra flour if required (keep it tacky, not too much flour!). Divide dough into 4 pieces for easier handling. Break off walnut-size pieces or cut rounds. Press dough into 2" rounds, place in a teaspoon of bacon mix into dough and pinch sides together. Place join side down on baking tray. Brush with beaten egg and bake in very hot oven (230C) for 12-15 minutes or until golden brown.

  3. Serve warm Can be made in advance and frozen but they generally wont last that long.


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