Smoked Salmon & Kiri Cheese Buns
Serves: 6
  • 200g plain flour (or high protein, bread-making flour)
  • 30g butter
  • 7g of dry yeast
  • 20g sugar
  • one egg + extra egg yolk, beaten
  • 70ml milk (lukewarm)
  • ½ teaspoon salt
  • Salmon filling: In a medium bowl, mix together 50g (1/3 cup) of Huon's hot-smoked salmon (flaked), one tablespoon of Kewpie mayonnaise, 3 cubes of Kiri cheese cut into smaller cubes, chopped fresh chives and salt and pepper to taste. Set aside.
  1. Place flour, sugar, yeast and butter into mixer bowl. Using a kitchen mixer (or Thermomix on Turbo for a few bursts), combine ingredients until a crumbly mixture forms. This process can be done by hand if needed.
  2. Place a third of the milk into egg mixture and combine. Place remaining milk into dough mix and mix until well combined.
  3. Pour egg/milk mixture into dough and mix again by hand or kitchen mixer. If using the Thermomix, use the Knead function for a minute. Once a good dough has formed, place on floured surface and knead well.
  4. Place rolled dough ball into a bowl, cover with wrap and allow to prove in a warm place for 50 minutes.
  5. Once the dough has risen to about twice the original size, place on floured surface again and remove air bubbles from dough by kneading.
  6. Form small balls and place on lined tray. Cover with a damp cloth and allow to prove for 20 minutes. Knead the balls again to remove air and prove one last time for another 20 minutes. Pre-heat oven to 180C while waiting.
  7. Make a small well in each bun and fill with 1 tablespoon of the salmon mixture. Brush each bun with an egg wash if desired.
  8. Bake in oven for 15 minutes or until buns are golden. Remove from oven and allow to cool. These buns are best eaten on the same day.
Recipe by Gastromony at