luncheon meat bun

I like the concept of yin and yang. This is why one of my favourite drinks is "yin yang", which is a mixture of coffee and tea. The same applies when I bake bread buns with savoury ingredients - I will usually make the bun sweet.

For the luncheon meat buns that you see in this post, the bun itself is sweetish, which complements the saltiness of the luncheon meat (that is, spam).

INGREDIENTS

200ml flavoured yoghurt
120ml milk
1 egg
2 1/2 tbsp castor sugar
1/2 tsp salt
2 tbsp butter
500g bread flour
2 1/2 tsp instant dry yeast
1 can luncheon meat (mashed)

METHOD

1. Place all the ingredients (except the bread flour, yeast and luncheon meat) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. When the dough cycle has been completed, turn the dough onto a floured board. Using floured hands, separate the dough into small portions of desired size. Roll each dough into a ball, then flatten the dough. Place 1 tablespoonful of mashed luncheon meat in the middle of the flattened dough and then roll back into a ball.

6. Place the dough onto a baking tray lined with baking paper. Cover the baking tray with a damp cloth and leave for 1 hour or until the dough has doubled in size.

7. Bake at 170 degrees celsius for 20 minutes.