Coriander Bread (Bun)

This is a very light and soft bun, a bit sticky to handle, but you will be surprised with the result!

Coriander Bread



  1. Strong flour   310g
  2. Self-raising flour   110g
  3. Caster sugar   60g
  4. Milk powder   1 tbsp
  5. Egg    25g
  6. Butter   30g
  7. Salt   1tsp
  8. Instant yeast   12g
  9. Water   200g to 225g


  1. Coriander   100g (chopped)
  2. White shortening (Trex)   50g
  3. Plain flour   18g
  4. Egg   1
  5. Black peppers, salt and sugar   1 tsp each


  • Sieve all the flour on the table, make a well in the middle, spread the sugar and salt on the flour. Add water into the well, a little at a time, mix with the flour. Then add the egg and instant yeast into the mixture and knead it.
  • Knead until all the ingredients have been combined together, then add the butter into the dough. This dough will be a bit sticky, but keep kneading until the dough turns smooth and springy.
  • Then, put the dough into a slightly oiled container, cover with cling film and keep it into a warm place about 27°C to 30°C for an hour.
  • When the dough doubles in size, take it out and put on a floured table.
  • Knock the air out of the dough and cut the dough into 10 portions.
  • Roll each portion into a ball and put on a lined baking tray, remember to leave each one with a gap because it will expand. Then put in a warm place and let it prove for another half hour.
  • Now preheat the oven to 180°C.
  • For the filling, mix all the ingredients together, except the coriander.
  • When the dough is ready, mix the fillings with coriander together.
  • Cut a slit on top of each bun and fill with 1tbsp of the coriander fillings.
  • Bake in a preheated oven for 12 to 14 minutes until a bit golden.
  • Cool it on a wire rack and spread a bit butter in the middle of the bun.

Tips:  You can try different kind of herbs or use cheese or sesame seed as well.


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