Makes 22 buns Th­ese Pol­ish baker’s sand­wiches are best pre­pared the day be­fore and baked fresh for break­fast the next morn­ing.

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560g strong white bread flour, plus ex­tra for dust­ing 10g fine sea salt 50g caster su­gar 12g fresh yeast 190g full fat milk 3 eggs, plus 1 beaten egg for brush­ing 65g un­salted but­ter, soft­ened Slices of salty ham and strong melt­ing cheese, such as Koldamer Sea salt and ground black pep­per 1 tbsp poppy seeds

Line a bak­ing tray with bak­ing pa­per. Put the flour, salt and su­gar in a bowl and com­bine. Make a well in the cen­tre of the flour.

In an­other bowl, add the yeast to the milk and stir un­til dis­solved, then whisk in 3 eggs. Pour into the well in the flour, then gen­tly bring the dough to­gether. Once it starts to come to­gether, trans­fer it to a work sur­face (don’t add any ex­tra flour).

Use the heel of your hand to push the dough into the work sur­face and “stretch and tear”, as in the bagel recipe, for 6-8 min­utes. Shape into a ball, put it back in the bowl, sprin­kle with a lit­tle flour, then cover and leave to rest for 10 min­utes.

Re­turn the dough to the work sur­face, then slowly add the but­ter, about 15g at a time, stretch­ing and tear­ing un­til fully in­cor­po­rated. Con­tinue to stretch and tear for 1 minute, then form into a ball. Put back in the bowl, cover and rest for 10 min­utes.

Di­vide the dough into 40g pieces and roll them into smooth balls. Place them on the pre­pared tray and pop them into the fridge for 20 min­utes to firm up.

Take the dough balls out of the fridge and slice in half hor­i­zon­tally, us­ing a very sharp knife. Re­move the tops and pile in the ham and cheese with a good sprin­kling of salt and pep­per. Put the tops back on and ar­range on the lined bak­ing tray so that they are nearly touch­ing. Brush gen­er­ously with the beaten egg and sprin­kle with poppy seeds.

Leave to prove for 1 hour, then cover loosely with cling film and put in the fridge overnight.

Next day, re­move from the fridge and leave for about 1 hour, to come up to room tem­per­a­ture.

Pre­heat the oven to 200°C, gas mark 6. Re­move the cling film from the buns and pop them into the oven for 18 min­utes, un­til golden brown.

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