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Recipe Detail Page
The Savoury Morning Bun
Travel 2026
Flaky puff pastry, melty cheddar and layers of salami are already a winning combination. Inspired by Hani’s Bakery + Café in NYC, we also layer on a gochujang and salted honey glaze with umami-rich nori and sesame seeds. It’s sweet, salty, gently spicy and buttery all at once—the kind of inventive pastry that makes you rethink what a morning bun can be.
Makes 12 buns
1 egg
1 pkg (450 g) pre-rolled puff pastry, thawed in refrigerator
All-purpose flour for dusting
2 tbsp (30 mL) Dijon mustard, divided
1/3 lb (150 g) thinly sliced Genoa salami, divided
2 cups (500 mL) grated sharp cheddar cheese, divided
2 tsp (10 mL) gochujang
2 tsp (10 mL) honey
1 tsp (5 mL) soy sauce
1 tsp (5 mL) rice or cider vinegar
1 tsp (5 mL) canola oil
Pinch of salt
1 1/2 tsp (7 mL) toasted sesame seeds
A small, snack-sized sheet of nori, crumbled, for topping (optional)
1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together egg and 1 tsp (5 mL) water until combined. Set aside.
3. Working quickly, unroll one sheet of puff pastry on a lightly floured work surface. Spread 1 tbsp (15 mL) Dijon across the surface of pastry and top with half of salami. Sprinkle 1 cup (250 mL) cheese overtop.
4. Roll pastry into a tight coil and cut into six equal pieces. Transfer to prepared baking sheet, cut sides up. Repeat process with remaining puff pastry, Dijon, salami and cheese.
5. Brush tops and sides with egg wash and place in oven. Bake for 22 minutes.
6. Meanwhile, whisk gochujang, honey, soy sauce, vinegar, oil and salt in a small bowl until smooth and glossy.
7. When pastries are ready, remove from oven. Brush tops and sides of each roll with gochujang glaze and sprinkle with sesame seeds. Return to oven and bake until golden brown and bubbly, 4 to 5 minutes more. Remove from oven and sprinkle with crumbled nori. Cool 5 to 10 minutes,
then serve.
8. Leftover buns can be covered and refrigerated for up to 3 days. Reheat in a 350°F (177°C) oven for
10 minutes.
Makes 12 buns