- 300 grams white bread flour
- 30 grams caster sugar
- Pinch of salt
- 1 teaspoon baking powder
- 1 sachet of ready yeast
- 170 milliliters lukewarm water
- 2 tablespoons whole milk
- 30 milliliters olive oil
- Cranberry sauce for spreading
- 90 grams stilton
- Coriander for garnishing
- Start by making the dough of the buns. Add the yeast to the water mixing with a fork and add in the milk. In a freestanding mixer with a dough hook attached, add in the other dry ingredients in the mixing bowl. Mix together and then slowly add in the yeast mix. Let this come together and form a ball. Once this has happened, add in the olive oil, and mix for about 10 minutes until the dough is soft and stringy. Cover the bowl with oiled clingfilm and leave in a warm place for the dough to double in size, about an hour.
- Knock the dough back and then divide the dough into 6, 8 if you want slightly smaller buns. Roll each one into balls and place on a lined tray and cover with lightly greased clingfilm and leave for its second prove, about 20-30 minutes.
- Whilst you are waiting, you can start heating up the steamer. On a pan suitable to place the steamer on to, heat up a couple of inches of water until boiling. Place the steamer on top to warm through and line each layer with a circle of greaseproof paper. Steam the buns in the steamer for 15 minutes or so, until soft and smooth and fluffy. You may need to cook them in batches.
- Once ready, spread over a blob of cranberry sauce and slice or crumble in the stilton. Garnish with a few coriander leaves.