These baked beef buns are crispy on the outside and juicy inside, filled with diced beef, sweet onion, cumin, and black pepper. No yeast and no fermentation needed — an easy, beginner-friendly bun recipe you can make at home.
Crispy Baked Beef Buns (No Yeast, Juicy & Flavorful)
If you’ve been following me for a while, you probably already know how much I love making buns.
Over time, I’ve shared quite a few steamed bun recipes on my blog, including Mung Bean Buns with Red Dates, Whole Wheat Mantou, Steamed Bunny Buns, Golden Buns, and Walnut Buns
I also completely understand why yeast can make people nervous.
When it comes to fermented dough, there’s always the worry of whether it will rise properly, whether the temperature is right, or whether the dough has been overproofed. That’s exactly why this recipe is such a relief.
There‘s no yeast involved at all. No waiting for dough to rise, no worrying about proofing times — just mix, rest, shape, and bake.
I learned this recipe from a blogger in Xinjiang, who described it as the most authentic version. I’m truly proud to share it with you here.
About Folding the Buns
When it comes to folding, this recipe keeps things wonderfully simple. If you’ve watched my video on how to fold buns, you’ll notice that this version is even easier.
All you have to do is fold the dough over the filling and seal it well. That’s it.
As long as the bun is sealed tightly, it will bake up beautifully — crisp on the outside, juicy on the inside, and completely stress-free to make.
Why You‘ll Love This Recipe
- These baked beef buns are crispy on the outside and tender inside, with a juicy filling that never feels dry.
- The dough requires no fermentation, making the recipe straightforward and beginner-friendly.
- Cumin and black pepper give the filling a deep, savoury aroma that pairs perfectly with beef and onion.
- They’re versatile — perfect for breakfast, lunchboxes, snacks, or serving guests.
- The recipe is nearly fail-proof, even if you’re new to making buns from scratch.
Ingredients and Substitutions
Dough (Crispy Base)
- All-purpose flour – Medium-gluten flour works best here. It gives the dough enough structure so it won’t tear easily, while still staying soft and pleasantly chewy after baking.
- Salt – This enhances the overall flavour of the dough and helps strengthen the gluten structure. I don’t recommend skipping it.
- Egg – A whole egg is added directly to the dough to improve softness and aroma, giving the baked buns a richer flavour.
- Cooking oil – I recommend using a neutral, flavourless vegetable oil such as soybean or sunflower oil. It keeps the dough moist and prevents it from drying out during baking.
- Warm water – Warm water (not hot) helps gluten form more easily. Adjust slightly depending on how absorbent your flour is so the dough isn’t too soft or too stiff.
Beef Filling
- Beef – Diced beef is the star of the filling. Cutting it into small, even cubes ensures it cooks through while staying juicy.
- Onion – Yellow onion works best for its natural sweetness. I like to dice it small so it blends evenly with the beef and releases its moisture during baking.
- Salt – This is the base seasoning for the filling and should be adjusted to personal taste.
- Black pepper – Freshly ground black pepper adds warmth and depth without overpowering the beef.
- Ground cumin – This is the soul of the filling. It brings a bold, aromatic flavour that defines the buns.
- Cooking oil – A small amount of oil locks in moisture and helps keep the beef filling juicy during baking.
How to Make Baked Beef Buns
Make the Dough
Add 300 g all-purpose flour and 3 g salt to a large mixing bowl. Crack in the egg and add 20 g cooking oil.
Slowly add the warm water while stirring with chopsticks or a fork until the flour turns into evenly moistened crumbs with no dry spots. 
Knead the dough by hand until it becomes smooth and slightly firm. It should not stick to your hands or the bowl. This will take about 10–15 minutes. If needed, adjust with a small amount of flour or water.
Cover the dough with plastic wrap or a damp cloth and let it rest for 20 minutes. During the resting time, knead it briefly twice (about 1 minute each time). This helps the gluten relax and makes the dough easier to roll without tearing.
Prepare the Beef Filling
Pat the beef dry and cut it into evenly sized cubes, about 0.8–1 cm. Place the beef in a bowl and add salt, freshly ground black pepper, and ground cumin.
Dice the onion into small pieces similar in size to the beef. Add it to the bowl along with 15 g cooking oil.
Mix everything well in one direction until evenly combined and slightly glossy.
Assemble the Buns
Lightly flour your work surface. Roll the rested dough into a log about 5 cm in diameter and cut it into 8 equal portions.
Shape each portion into a ball, flatten slightly, and roll into a round wrapper about 0.3 cm thick and roughly 10 cm in diameter. Keep the edges slightly thinner and the centre slightly thicker to prevent tearing.
Place about 35–40 g of filling in the centre of each wrapper. Fold the edges toward the centre and pinch tightly to seal. Shape into a square if desired and place seam-side down.
Line a baking tray with parchment paper and arrange the buns with space between them to allow for expansion.
Bake the Buns
Preheat the oven to 220°C (430°F) using top and bottom heat for 10–15 minutes.
Brush the surface of each bun evenly with beaten egg and sprinkle with white sesame seeds.
Bake on the middle rack at 220°C for 20 minutes, or until the buns are puffed, golden brown, and spring back when lightly pressed.
Remove from the oven and let cool for 5 minutes before serving. The crust will become even crispier as they rest.
Tips & Tricks
- Knead the dough until it is smooth and slightly firm. Proper kneading and resting prevent tearing when rolling.
- Resting the dough and kneading briefly during the rest allows the gluten to fully relax, making shaping much easier.
- Keep the wrapper edges thinner and the centre slightly thicker to avoid leaks during baking.
- Brush egg wash evenly over the entire surface for a glossy, golden finish. Egg yolk gives the best colour.
- Fully preheat the oven and bake at a high temperature. Low heat and long baking times will soften the crust instead of crisping it.
Frequently Asked Questions
Can I use ground beef instead of beef cubes?
Yes, you can use ground beef. The texture will be different—more like a fine mince—but it will still be delicious. You may find it releases more fat, so consider draining any excess after mixing if it seems very greasy.
My dough is too sticky or too dry. What should I do?
Flour absorption varies. If too sticky, add flour one tablespoon at a time while kneading. If too dry and crumbly, wet your hands and continue kneading, or add water a teaspoon at a time, until it comes together smoothly.
Can I make these ahead of time?
You can assemble the buns up to the point before baking, place them on the parchment-lined sheet, and freeze them solid. Once frozen, transfer to a bag. Bake directly from frozen, adding 5-8 minutes to the baking time. The baked buns are best fresh but can be stored in the fridge for 2 days and reheated in a toaster oven or air fryer to re-crisp.
Xinjiang-Style Baked Beef Buns (Crispy Outside, Juicy Inside)
Ingredients
For the Dough
- 300 g all-purpose flour
- 3 g salt
- 1 large egg
- 20 g neutral-flavored vegetable oil e.g., sunflower, canola
- 100 g warm water approx. 35°C / 95°F, adjust as needed
For the Filling
- 300 g beef cut into 0.8-1cm cubes
- 150 g yellow onion finely diced (about 1 medium onion)
- 3-4 g salt or to taste
- Freshly ground black pepper to taste
- 5 g cumin powder or to taste
- 15 g neutral-flavored vegetable oil
For Assembly
- 1 egg beaten (for egg wash)
- White sesame seeds for sprinkling
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