- Place the flour, yeast and salt into a mixing bowl and mix together.
- Add the water and mix together into a ball shape.
- Tip the contents of the bowl out and knead into a smooth elastic dough – this should take about 10 minutes. You could use a freestanding electric mixer with a dough hook attachment, which would take about 6 minutes on medium speed.
- Place the dough into a well-oiled bowl, cover with a damp cloth, and allow to rise until it has doubled in size.
- Whilst the dough proves, prepare the filling. Mix the garlic, salt, pepper and chilli flakes with the tomato purée.
- Preheat the oven to 220°C/200°C fan/Gas 7.
- When the dough has risen, sprinkle plenty of polenta on to the worktop and roll the dough out into a square of about 30 x 30cm.
- Spread the filling paste onto the dough, then sprinkle over the onion slices, torn basil, grated Cheddar cheese and prosciutto.
- Roll the dough up into a tight spiral, trim the rough ends, then slice into 12 even buns.
- Fit the buns into the bun tin, spirals facing up – they will be a snug fit. Allow to rest at room temperature for 30 minutes, then bake for 15 minutes.
- Remove the buns from the oven and allow to cool and crisp in the tin, then drizzle over extra oil and pepper.
Recipe from former Great British Bake-Off winner, John Whaite, who has joined Currys PC World to get the nation baking. To see their full baking range, as well as tips and videos from John, visit www.currys.co.uk/baking.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
These cute little savoury buns make a great afternoon snack or lunchtime treat
500g white bread flour 10g fast-action yeast 10g salt 320ml water 30ml olive oil Ground polenta for dusting 12-hole deep muffin tray, well oiled For the filling: 6 heaped tbsp tomato purée 1 garlic clove, finely minced ½ tsp salt 1/2 tsp cracked black pepper 1 tsp dried chilli flakes 1 small red onion, very finely sliced Small handful fresh basil, roughly torn 125g medium Cheddar cheese, coarsely grated 10 slices Prosciutto ham, torn
Time: 40 minutes Serves: 12 Nutrition: n/a