Ingredients for Chinese Sweet Bun Dough recipe
1/2 cup white sugar
1 cup warm milk (110 degrees
F/45 degrees C)
1 tablespoon active dry yeast
4 cups bread flour
2 eggs, beaten (divided)
6 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons water
1 teaspoon sesame seeds for
garnish (divided) (optional)
Directions
Whisk the sugar and milk together in a large mixing bowl until the
sugar is dissolved. Stir in the yeast, and let stand until a frothy layer
forms on the milk, about 10 minutes. Stir in the flour, most of the
beaten eggs (reserve about 1 tablespoon of egg in a small bowl for
later), vegetable oil, and salt, mixing well until thoroughly combined.
Turn the 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 the dough from the bowl, and knead it briefly to punch
down, about 1 minute. Roll the 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 disc 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 the dough up over the
filling. Pinch and twist the top together to seal in the 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 the 1 tablespoon of reserved beaten egg with the water to
make an egg wash, and brush the top of each bun with the egg
mixture. Sprinkle each bun with a few sesame seeds, and bake in
the preheated oven until the tops are browned and shiny, turning
the baking sheet around halfway through baking, for 20 to 30
minutes. Serve warm.
