Adventures in homemade, budget aware cooking.

Dim Sum Honey Buns

I promise, I’m almost done with my Chinese cravings… (Tonight we’re having Mexican – see?)  These dessert “Honey Buns” are so good and it took me forever to work out the recipe, so enjoy it!  The husband said about these soft, sweet filled buns “You should make these for my family so they see the delicious things you make for me!”  The recipe makes 24 buns (which is a ton!) but you can freeze them for 3 months.

Baked Bao Dough (traditionally, these are steamed, but I don’t have a steamer.  When I get one, you will get the steamed dough recipe!)   adapted from “Dim Sum: The Art of Chinese Tea”

  • 3 1/4 cup flour
  • 1/2 tsp salt
  • 1/4 sugar
  • 1/4 shortening
  • 1/4 cup plus 1/4 cup lukewarm water, divided
  • 1 1/2 tsp active dry yeast
  • 1 cup milk

Combine 2 cups of flour, salt and sugar in a large bowl.  Cut in the shortening (with a pastry knife or two knives).  In a small bowl, mix 1/4 cup lukewarm water and yeast.  Leave 5 min.  Put milk and 1/3 cup water in a saucepan.  Heat to 110F (warm).  Remove from heat.  Stir in the yeast.  Add liquid mixture to the flour mixture.  Mix.  Add the remaining flour.  Turn dough onto a floured surface.  Knead 5-8 min.  Put in a greased bowl.  Turn to grease the top.  Cover.  Let rise 2 hours.

Make the filling.

Honey Bun Custard Filling (there is no honey involved here…)

  • 2 1/2 oz butter (6 tbsp)
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup cornstarch
  • 1 cup milk
  • 1 tsp yellow food colouring
  • 1 tsp vanilla extract

Melt the butter.  In a medium bowl, Beat the eggs and the sugar until the sugar dissolves.  Stir in the butter.  Stir in the cornstarch.  Add the milk, vanilla and food colouring.  Heat in a saucepan until gently boiling.  Whisk constantly until thickened.  Remove from heat.  If the custard is lumpy, add more milk and stir well.  Cool to room temperature.

Make the Rolls.

Oil 2 baking sheets.  Punch down the dough.  On a floured surface, pat it into a 8 x 12″ rectangle.  Cut it into 24 squares.  Using one square at a time, flatten the dough into a 2 1/2″ circle.  Fill by placing a heaping tsp of the filling in the center of the dough.  Gather the edges together and pinch shut.  Place pinched-side-down on a baking sheet.  Let the buns rise another 30 minutes.  Preheat the oven to 350F.  Brush the rolls with a beaten egg.  Cook for 20-25 minutes.  Serve warm.

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