"Oven-baked buns filled with flavorful ingredients.".
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Nutrition per Serving
Ingredients
Estimated total cost: €4.05 · €1.01/serving
- 10 tablespoons creamy whole milkEst. price €0.12–€0.25
- 4 tablespoons rich butter or canola oilEst. price €0.20–€0.40
- 2 teaspoons rapid-rise (instant) dry yeastEst. price €0.15–€0.30
- 21/2 tablespoons temperate lukewarm waterEst. price €0.00–€0.01
- 1 large, free-range eggEst. price €0.25–€0.45
- 21/2 tablespoons fine sugarEst. price €0.08–€0.15
- 121/2 ounces (21/2 cups) premium bleached or unbleached all-purpose flour, plus additional for dusting (knead the dough until smooth and elastic)Est. price €0.20–€0.30
- 11/3 cups Char Siu Pork Bun Filling, Vegetable and Tofu Bun Filling, or Curried Chicken Bun Filling for savory buns, or 11/3 cups Sweetened Red Bean Paste or Sweetened Mung Bean Paste for sweet buns (ensure the filling is well-sealed in the dough to prevent leaks during baking)Est. price €2.50–€5.00
- 1 large egg, lightly beatenEst. price €0.25–€0.45
- 2 tablespoons golden honey combined with 1 tablespoon gently warmed water, for brushing over the buns before baking (bake until the buns are golden brown and sound hollow when tapped)Est. price €0.30–€0.60
Steps
- 1Begin by melting the butter with the milk in a saucepan over medium heat to make the dough. Allow it to cool for approximately 5 minutes, or until it reaches a warm temperature of around 110°F. Alternatively, if using oil, mix it with the milk and warm up the mixture.
- 2In a small bowl, combine the yeast with water and let it sit for 1 minute to soften. Whisk in the milk mixture and egg until well combined.
- 3In a food processor, combine the sugar and flour, pulsing a few times to mix. While the processor is running, gradually pour in the yeast mixture through the feed tube until a sticky dough forms, which takes about 5 seconds. Continue processing for 45 to 60 seconds until a smooth, slightly sticky dough that mostly cleans the bowl is achieved. The dough should stick slightly to your finger when pressed. Alternatively, if making the dough by hand, mix the sugar and flour in a large bowl. Create a well in the center and pour in the yeast mixture. Slowly stir with a wooden spoon until all of the flour is incorporated (add water by the teaspoon if needed). As you stir, a soft mass will begin to form. Use your fingers to gather and shape it into a ball before transferring it to your work surface. On the work surface, knead the dough for approximately 5 minutes until it becomes smooth, soft to touch, and slightly elastic. If properly made, there should be no need for additional flour on the work surface during kneading. After an initial minute or two of kneading, if any sticking occurs on your fingers, lightly dust with some flour as needed. To check if done correctly: press your finger into the dough—it should spring back with only a faint indentation remaining.
Cultural note
Stuffed buns have a long history in various cultures around the world, from Chinese char siu bao to Eastern European pierogi. The fillings in these buns reflect a fusion of different culinary traditions, making them a flavorful and culturally diverse dish.
Seasonal note
These Flavorful Stuffed Oven-Baked Buns can be enjoyed year-round, but are especially popular during the cooler months when warm, comforting dishes are preferred.
Health note
Despite being a delicious treat, these buns are relatively high in calories and fat due to the fillings and butter used. They offer a moderate amount of protein and fiber from the bun and fillings. The presence of vitamins A and B6 contributes to overall nutritional value, but watch out for the cholesterol and…
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