Braided Meat Buns

These savoury braided buns are an excellent way to repurpose leftover spaghetti sauce, creating a deliciously comforting and satisfying meal or snack--a unique twist on traditional yeast buns. If your meat sauce is a bit runny, simmer it, uncovered, until it has thickened. Cool before using. Store them in an airtight container in the fridge for up to 4 days or freeze them and they’ll stay fresh for up to three months. You can easily reheat them at 180C/350F for 15-20 minutes. For refrigerated buns, reduce the heating time to 10 minutes.


200 g Milk, at room temperature 2 Small eggs, at room temperature 450 g White spelt flour 7 g Instant dry yeast 2 tbsp Sugar ½ tsp Sea salt 50 g Butter, softened Leftover Bolognese sauce, thickened 1 Small egg, lightly beaten Crushed flaxseeds, optional

Place all the ingredients, except butter, in the mixing bowl of your mixer fixed with a dough hook and stir at slow speed for 1-2 minute. Increase the speed, and continue to mix for 3 minutes until a dough forms. Gradually add in butter and mix for 6-8 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl.
Cover and let the dough rest for 1-2 hour at room temperature until it has doubled in volumn. Divide the dough into 7-9 portions. Shape each portion of dough into a ball. Cover and rest for 10 minutes.
Roll each portion of dough into a 15-18cm circle. Using a pizza cutter, cut 2 strips at each side along the edge of dough circle. Place a tablespoon of meat filling in the middle and seal. Braid the 4 strips over the sealed buns. Once fully braided, pinch them tightly together and tuck the sealed ends underneath the bun. Repeat with the remaining dough portions. Place them on a parchment or a silicone baking liner lined baking tray. And set aside to proof for 30 minutes.
Meanwhile preheat the oven to 190C/375F. Brush the buns with lightly beaten egg and sprinkle some crushed flaxseeds over if using. Bake for 20-22 minutes until nicely golden brown.