Reserve Selection Honey Cured Hot Smoked Salmon and Kiri Cheese buns

This Japanese style milk bun will work just as well with savory or sweet ingredients. But we love how Gastronomy, as part of the Huon blogger challenge, has done with the Reserve Selection Salmon filling. A great option for lunch, breakfast or afternoon snack.

Reserve Selection Honey Cured Hot Smoked Salmon and Kiri Cheese buns
Preparation:
120 Minutes
Cooking:
15 Minutes
Serves:
6

  • 200g plain flour (or high protein, bread-making flour)
  • 30g butter
  • 7g dry yeast
  • 20g sugar
  • 1 egg + 1 egg yolk beaten
  • 70ml milk (lukewarm)
  • 1/2 tsp salt
  • 50g Reserve Selection Hot Smoked Honey Cured Salmon (flaked)
  • 1 tblsp Kewpie mayonnaise
  • 3 cubes Kiri (or similar) cheese cubed
  • Fresh chives (chopped
  • salt and pepper to taste

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