STEAMED HAGGIS BAO BUNS

This bao bun recipe is an Asian-Scottish twist - but take note the dough recipe is a keeper for any filling you prefer.

DOUGH

440g plain flour

100g granulated sugar

10g instant yeast

1/2 tsp salt

1 tsp baking powder

240ml mixture of 1:1 warm milk and warm water

60ml vegetable oil

FILLING:

200g haggis (use more if you want)

4 tbsp hoisin sauce

Extra vegetable oil for greasing

Baking parchment paper cut into squares

Instructions:

1. On a stand mixer using a dough attachment, place flour, instant yeast, sugar, salt, and baking powder.

2. Add milk and warm water mixture and vegetable oil to the dry ingredients.

3. Knead on low speed until dough is smooth and formed. Dough will be sticky to touch.

4. Transfer dough to a greased bowl and cover with cling film. Rest dough for an hour.

5. Cut haggis into chunks and microwave for 6 minutes (hob cooking is also optional)

6. Once haggis is cooked, add hoisin sauce and fluff with a fork. Set aside mixture to cool.

7. Preheat steamer at this point until the dough is ready. Ensure the surface inside the steamer is greased with oil.

8. Cut dough into 6 round pieces. Roll each dough into flat disc and place 1 to 1 to 1 1/2 tbsp of haggis filling (you may add more if you want). Seal the bun and place the sealed side on a parchment paper, flat surface. Repeat with the other 5 pieces of dough.

9. Steam the buns for 12 to 15 minutes or until dough is cooked and almost doubled in size. Serve warm.