Stuart Ralston's bing bread recipe

Pillowy soft and warm: this traditional bread, filled with potato, cheese and spring onions, bursts with flavour

(Image credit: Stuart Ralston)

This dish, by Michelin-starred chef Stuart Ralston, is inspired by traditional Chinese food typically eaten for lunch. It is served at Noto, an Edinburgh restaurant that has held a Michelin Bib Gourmand (awarded to restaurants offering fine dining at a more affordable price) since 2021.

Ingredients (serves 4-6)

The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

250g plain flour
130ml milk
20g sugar
4g salt
7g dry yeast (approx. 1 standard sachet)
1 large egg
30g chilled unsalted butter

Filling

2 spring onions, sliced
80g cheddar cheese, cubed
100g fried potato, cubed

Method

In a large mixing bowl, combine flour, sugar, salt and yeast. Steadily add milk while mixing until ingredients start to come together. Beat in the egg and knead until a rough dough forms.
Gradually add small pieces of the cold butter, kneading each time until it is fully incorporated and the dough is smooth. Cover the bowl and refrigerate overnight.
The next day, take the chilled dough out of the fridge and let it warm slightly for easier handling. Roll it into a large oval or pizza shape on a floured surface. Scatter fried potato, cheese, and spring onions evenly over the surface.
Starting from one end, roll the dough up tightly into a log (like a Swiss roll), keeping it firm. Slice the log into 5–6 rolls (about 80–100g each).
Place rolls on a tray and cover. Let proof at room temperature until doubled in size (about 1–1.5 hours).
Once risen, heat a non-stick pan over medium heat and add a bit of oil. Pan-fry each roll on both sides until golden brown (a few minutes per side).
Transfer the rolls to a baking tray and finish in a preheated oven at 180C for 8–10 minutes, or until cheese is melted and bubbling.
Plate the warm bing bread rolls.

Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.

Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox". She started her career at Reach plc, where she cut her teeth on news, before pivoting into personal finance at the height of the pandemic and cost-of-living crisis. Social affairs is another of her passions, and she has interviewed people from across the world and from all walks of life. Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian, The Week magazine, the Press Association and local newspapers.