Martha De Lacey - Buns stuffed with ManiLife

Prep Time 35 min

Cuisine Savoury

Use Within 4-5 days


Put the flour, yeast, milk, sugar and salt into the bowl of a stand mixer and, using the dough hook and starting off slowly, mix until everything is incorporated. Then speed up the mixer and mix for a few minutes.Ā 

Add the butter and mix on high for 10 minutes until dough is lovely and silky and springy and soft, not sticky. Leave the dough in the bowl, ambient, covered with a tea towel, until doubled in size, approx. two hours

Squish the air out of the puffed-up dough, remove from the bowl, plop onto a counter and chop into 12 pieces of roughly 81g each

Roll each piece into a smooth ball and flatten into a disc, put a 20g blob of very cold ManiLife in the centre of each, and draw in the edges of the flattened disc to create a ball, ensuring the bottom of each new ball are sealed tightly

Lay your 12 balls out evenly on a lined baking dish, cover and leave to proof for another 2 hours until large, light and puffy

Preheat the oven to 180c fan. Brush each ball well with a little bit of whole milk, then bake for 25-27 minutes until golden brown

Leave to cool slightly before ripping open and devouring, ideally with extra butter!Ā 


  • 500g Strong white flour
  • 7g Instant yeast
  • 350g Whole milk
  • 30g Caster sugar
  • 10g Fine sea salt
  • 40gĀ Salted butter
  • 10g caster sugar
  • 240gĀ ManiLife OriginalĀ Crunchy, chilled overnight
  • Milk, to wash buns



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