Beef buns

This recipe requires time, patience and effort. But the combination of doughy beef buns with horseradish cream and pickled walnut and watercress salad is worth the wait.

Equipment and preparation: you will need a free-standing mixer fitted with a dough hook.

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For the beef mince

For the dough

  • 500g/1lb 2oz bread flour
  • 104g/3½oz 00 Italian flour
  • 5g salt
  • 44g/1½oz sugar
  • 22g/¾oz yeast
  • 32g/1oz milk
  • 330g/11½oz water
  • 110g/4oz butter

For the horseradish cream

For the watercress salad with pickled walnuts

  • 2 small Roscoff onions, cooked in their skins at 100C/220F/Gas ¼ for about six hours.
  • 100ml/3½fl oz extra virgin olive oil
  • 5 pickled walnuts, finely sliced, keeping their round shape
  • 40ml/1½fl oz pickled walnut vinegar (from the pickled walnuts jar)
  • 2 bunches watercress