Recipe Friday: Bread Ahead’s Royal Buns

For this month's Recipe Friday, we'll be practicing proving and baking with Bread Ahead. Opened in 2013, Justin Gellatly and the rest of the team have gained royal clients with their buns.


Enriched with butter, these soft buns are fit for the most special of occasions, including the bacon buns the morning after the royal wedding! So why don’t you bake a batch this weekend and treat your mum like a royal.

You Will Need: 

(Makes 24 buns)


600g strong white flour (plus extra for dusting)

11g fine sea salt

44g caster sugar

330g water

22g fresh yeast, crumbled

100g softened unsalted butter, cubed

1 egg, beaten, to glaze

One. Place all of the ingredients apart from the butter in an electric mixer using the dough hook attachment and mix on a medium speed for 6-8 minutes or until it starts coming away from the sides. Then turn off the mixer and have a cuppa for 10 minutes while the dough rest. Don’t have a mixer? Use your hands, it’ll be sticky to begin with but keep going, it’ll get there.

Two. Start the mixer up again on a medium speed and slowly add the butter to the dough, once all the butter is added mix on a high speed for 1 minute, then turn off the mixer.

Three. Cover the bowl with cling film and let it rest for 10 minutes, then divide into 40g pieces and roll into balls and place on a lined baking tray and cover loosely with cling film. Prove until double in size (about 1 hour).

Four. Egg wash and bake in a preheated oven at 200c for around 10-12 minutes or until golden brown.

Five. While the buns are still warm fill them! Go wild, bacon, avocado, eggs, tomatoes, extra avocado -- fill them until your heart's content and then tuck in.

Don't want to bake them yourself? Pop along to Borough Market on Saturday to pick up freshly baked treats.