Mānawatia a Matariki - Celebrate Matariki. Get the whānau together this Matariki for these delicious BACON AND EGG BRUNCH BUNS. They have a cheesy herb stuffed crust, onion jam, bacon, an Otaika Valley egg and bagel sprinkles, then baked until golden!

Makes 6 buns

 
 

Ingredients
TE POKENGA - THE DOUGH

  • 1/2 cup miraka (milk)

  • 1/4 cup wai wera (hot water, from the tap)

  • 1 1/2 Tbsp huka (sugar)

  • 2 tsp īhi tere (instant yeast)

  • 1 cup puehu parāoa kounga (high grade flour)

  • 1 tsp tote (salt)

  • 1 cup puehu parāoa kounga (high grade flour)

  • 40g pata (butter, cut into small cubes - room temp)

TE RANUNGA TĪHI - THE CHEESE MIXTURE

  • 200g tīhi kua waruwarutia (grated cheese, I use a pizza mix)

  • 10g pāhiri Itariana (Italian parsley, finely chopped)

  • 10g riki amiami (chives or spring onions, finely chopped)

  • 1/4 cup wairanu huamata (mayonnaise, thick is best)

NGĀ KAI ANŌ - EXTRA INGREDIENTS

  • 6 kōripi pēkana ropiropi (6 pieces of streaky bacon, double the amount if you want)

  • 6 tsp tiamu aniana (onion jam)

  • 6 Otaki Valley hēki (eggs)

  • 1 hēki anō (extra egg)

  • 3 Tbsp bagel mix (with garlic, salt and sesame seeds)

Directions
TE POKENGA - THE DOUGH

  1. Add miraka, wai wera and huka to a bowl. Stir until the huka is dissolved. Add īhi tere, stir again and leave for 5 minutes to activate.

  2. Add the first addition of puehu parāoa kounga. Stir together, cover and leave for 15 mins.

  3. After 15 minutes, add tote, 2nd addition of puehu parāoa kounga and pata. Stir until a rough dough forms then knead for 5-7 minutes on a lightly floured table. Once soft and stretchy, add to a clean bowl.

  4. Cover and rise for 1 hour.


TE RANUNGA TĪHI - THE CHEESE MIXTURE

  1. Add the all the ingredients in to a bowl and combine. Season with pepper.

NGĀ KAI ANŌ - EXTRA INGREDIENTS

  1. Pre-heat oven to 200 degrees on fan setting. When the dough has risen, divide in to 6 equal pieces.

  2. Flatten each one out to 12cm circles.

  3. Divide cheese mix around the edge of the buns and encase it with the dough, pinch the seams. Leave 1/2 cup of cheese mix for the tops.

  4. Cover and rise for 30 minutes.

  5. After 30 minutes, press the bottoms of each of the buns down. Add pēkana ropiropi, 1 tsp of tiamu aniana and a hēki to each bun, sprinkle on the extra tīhi.

  6. Whisk the extra egg and glaze each bun with it. Sprinkle with bagel mix.

  7. Turn the oven down to 180 degrees. Bake at the bottom of the oven for 22-25 minutes. Serve immediately.

 
This recipe was a collaboration with @Whanuakai.