Fill these sweet buns with a BBQ filling or sweet bean paste or get creative After several experiments I finally came up with the perfect dough its a cross between bread and pastry dough
Prep Time
2 hrs 30 mins
Dificult
Medium
Servings
3 hrs 20 mins
Ingredients
Instructions
Whisk milk and sugar together in a large mixing bowl until sugar is dissolved. Stir in yeast
and let stand until a frothy layer forms on the milk
about 10 minutes. Stir in flour
most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later)
vegetable oil
and salt; mix well until thoroughly combined.
Turn dough out onto a well-floured work surface
and knead until smooth and elastic
about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl
cover with a damp cloth or plastic wrap
place the bowl in a warm spot
and let rise until doubled
2 to 3 hours.
Line a baking sheet with parchment paper.
Remove dough from the bowl
and knead it briefly to punch down
about 1 minute. Roll dough out into a rope
and cut it into 12 equal-sized pieces. Roll each piece into a ball
and use your fingers to flatten each ball into a disk about 5 to 6 inches in diameter.
Place about 2 tablespoons of your favorite bun filling in the center of the dough circle
and bring the edges of dough up over the filling. Pinch and twist the top together to seal in filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap
and let them rise for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat reserved beaten egg with water until combined; brush the top of each bun with egg wash and sprinkle a few sesame seeds on top.
Bake buns in the preheated oven until the tops are browned and shiny
turning the baking sheet around halfway through baking
