Jackfruit is a great vegetarian/ vegan alternative to a meaty filling in your rolls on a hot summers day or if you’re having a BBQ. You can buy the fruit in tins and easily prepare it or buy a cut of Jackfruit from some international supermarkets. The non ripened fruit is the best for this recipe as it won’t be very sweet – like any fruit, the riper it gets, the sweeter it gets. You can also play around with the flavours by using a different sauce such as Hoisin for a different taste.
Ingredients
- 2 x 400g Tin Jackfruit
- 250ml BBQ Sauce
- 500g Strong Bread Flour
- 2 Tsp Salt
- 7g Fast Action Dried yeast
- 300ml Water
- Oil, for greasing
- Egg Wash (1 Egg + 2 Tbsp Water mixed)
Directions
- To make the bread dough; Stir together the flour, yeast and salt in a large bowl. Measure the water and add nearly all of it to the flour mixture. Use a cutlery knife to quickly stir the water into the flour mix. The ingredients will come together in large flakes. Where the mixture looks dry, add some of the remaining water and continue to stir.
- Bring the mixture together in your hands and place on a clean, floured work surface. Knead the bread dough until it is smooth and it springs back when you press it. Leave the dough to rise for about an hour in a lightly oiled bowl, covered with oiled clingfilm, until it has doubled in size.
- Meanwhile, drain and rinse the jackfruit in a colander and place in a large saucepan. Pour in enough water to cover the bottom of the pan and add the BBQ sauce. Cook on a medium heat for 1 hour, until the jackfruit is soft and tears apart easily. Use a potato masher to break it up into small pieces
- Once your bread has risen, quickly knead it again and then separate it into 10 same sized rolls.
- Use your hands to smooth the rolls and make sure they are perfectly round, or be creative with them by making other shapes.
- Place the rolls on an oiled baking sheet and leave them to rise, again covered with oiled clingfilm.
- Check that the rolls are ready by poking your little finger into the side of one. If the hole you make remains, then the roll is ready to be baked.
- Brush the tops of the rolls with egg wash to give them a golden colour.
- Bake the rolls in the oven for 15 minutes or until they are golden and sound hollow when you tap them.
- Once cool, fill the rolls with a spoonful of jackfruit and some salad leaves or coleslaw… yum!!
TIP: If you refer soft bread, cover your baked rolls with a clean tea towel to allow them to steam and soften as soon as they come out of the oven. Leave them to sit there for 5 minutes and then allow them to cool uncovered.
