A bold and savoury showpiece that is perfect as part of a sharing table or as a standout side. This aromatic twist on the classic enriched bun is infused with warm notes of Sabzi Ghormeh and Dukkan spice, offering a subtle nod to Middle Eastern cuisine. Enriched with deeply flavourful chicken fat its golden and glossy finish gives way to a crunchy, fragrant topping of honey caramelised sesame seeds and hazelnuts.

Spiced Chicken Fat Bun 
  • 1125g T55 Flour
  • 8g Bread Improver MSK-0497
  • 115g Panela Colombian Wild Sugar MSK-7104
  • 12g Roast Garlic Intense Flavour Powder MSK-2560
  • 50g Kosher Salt
  • 2.5g Black Pepper Cracked
  • 50g Fresh Yeast
  • 160g Water
  • 320g Whole Milk
  • 3 Rich Yolk Free Range Eggs Medium
  • 300g Chicken Fat
  • 7.5g Sabzi Ghormeh MSK-1022
  • 22g Dukkah MSK-1019

1. Bring the Milk and Water to 28ºC.

2. Mix with the Yeast.

3. In a Kitchen Aid, mix all the dried products

4. Add wet ingredients with the except of the chicken fat.

5. Slowly enrich with the diced cold Chicken Fat until smooth and glossy.

6. Form the enriched smooth dough and place in a lightly oiled bowl.

7. Cold prove overnight.

8. Cut into 20g and 25g portions - keep separate.

9. Roll into smooth balls.

10. Neatly Place a 25g ball in middle of lightly oiled round mould on a heavy tray with a slip mat.

11. Neatly place four 20g balls and four 25g balls around the middle 25g ball.

12. Loosely cover with oiled clingfilm and prove until double the size.

13 Bake at 180ºC with 100% humidity fan 4 for 6 minutes, spraying with water in the oven.

14. Then turn the temperature down to 165ºc with 100% humidity fan 3 for 6 minutes.

15. Brush with melted Chicken Fat when it comes out of oven, and sprinkle with Honey Caramelised Sesame Seeds, Hazelnuts, Dukkah Spice and Maldon Sea Salt