Chinese Sugar Buns Recipe

Follow my step-by-step guide to making soft, fluffy Sugar Buns without any hassle. It’s easy and uses simple, everyday ingredients.

Chinese Sugar Buns

You won’t believe how much I love making buns! Over time, I’ve shared all sorts of recipes, from adorable Piggy Buns to healthy Spinach Buns and even the ever-popular Sweet Potato Mantou.

Today, I’m excited to share another delicious bun: Chinese Sugar Buns.

Chinese Sugar Buns are soft and fluffy, filled with a molten, sweet, and fragrant brown sugar filling that melts in your mouth.

Unlike Brown Sugar Buns, where the brown sugar is mixed into the dough, these Sugar Buns use brown sugar as the fillings. Plus, they only need one rise, making them quicker to prepare.

A little more about lard

If you’re a regular reader of Nana with Chopstick, you’ve probably noticed that I often use lard in my recipes.

In China, lard is a staple in many desserts and pastries, like shaobing and wife cakes, and it’s also used as a filling in tang yuan recipes like Black Sesame Tang Yuan, and Pumpkin Tang Yuan.

In this Chinese Sugar Buns recipe, lard isn’t just used in the filling—it’s also added to the dough to make it extra rich and tender.

If you don’t have lard on hand, you can use corn oil instead. If you’re curious about how to make your own lard, check out my recipe on How to Make Lard.

Ingredients:

For the Filling:

• 150g Brown sugar
• 100g White granulated sugar
• 25g Crushed roasted peanuts
• 25g Roasted white sesame seeds
• 2g Salt
• 50g Water
• 50g Lard
• 50g Flour

For the Dough:

• 500g All-purpose flour
• 5g Yeast
• 5g White granulated sugar
• ½ tablespoon Lard
• 260g Warm water

Instructions:

Step 1: Prepare the Filling

1. Mix Ingredients: In a large bowl, combine 150g of brown sugar, 100g of white granulated sugar, 25g of crushed roasted peanuts, 25g of roasted white sesame seeds, 2g of salt, 50g of water, and 50g of lard. Stir the mixture until smooth and well combined.
2. Chill: Place the filling in the freezer for about an hour until it becomes firm. This will help it hold its shape while wrapping the buns.

Step 2: Make the Dough

1. Mix the Ingredients for Dough: In a large mixing bowl, combine 500g of flour, 5g of yeast, 5g of white granulated sugar, and ½ tablespoon of lard. Gradually add 260g of warm water while stirring until a dough forms.
2. Knead: Knead the dough directly in the bowl for 8-10 minutes until it becomes smooth and elastic. If you prefer, you can transfer the dough to a clean surface for kneading, but kneading in the bowl works just as well.

Step 3: Divide and Roll the Dough

1. Shape the Dough: Roll the dough into a long log and divide it into 12-16 equal portions, depending on your desired size.
2. Roll the Wrappers: Take each portion and roll it into a round wrapper, making sure to keep the center slightly thicker than the edges. This helps prevent the filling from leaking. I recommend rolling out one wrapper at a time, wrapping the bun, and covering the remaining dough to prevent it from drying out.

Step 4: Wrap the Buns

1. Add the Filling: Take the chilled filling out of the freezer and place a small amount in the center of each wrapper.
2. Seal the Buns: Carefully fold the edges over the filling, pinching the seam tightly to ensure the filling stays inside during steaming. Make sure to seal the buns well to avoid any leaking.
3. Optional Shaping: If you have a walnut bun mold, you can press some decorative patterns onto the buns. This step is optional but adds a nice aesthetic touch.

Step 5: Proof the Buns

1. Prepare for Proofing: After filling and sealing the buns, place each one onto a small square of parchment paper. Arrange the buns in the steamer, ensuring there’s enough space between each bun to allow them to expand as they proof.
2. Proof: Cover the buns with a damp cloth or lid and let them proof in a warm place for about 45 minutes, or until they double in size. The dough should become soft and airy.

Step 6: Steam the Buns

1. Prepare the Steamer: Fill your steamer with water and bring it to a boil over high heat.
2. Steam: Steam the buns over medium heat for 15 minutes. After steaming, turn off the heat but leave the buns in the steamer for an additional 3 minutes with the lid still on. This will help the buns set and maintain their softness.
   

   Print Pin

   Chinese Sugar Buns Recipe

   Follow my step-by-step guide to making soft, fluffy Sugar Buns without any hassle. It's easy and uses simple, everyday ingredients.

   Course Breakfast, Dessert, Side Dish

   Cuisine Chinese

   Prep Time 40 minutes minutes

   Cook Time 20 minutes minutes

   Resting Time 45 minutes minutes

   Servings 5

   Calories 660kcal

   Ingredients

   For the Filling:

   • 150 g Brown sugar
   • 100 g White granulated sugar
   • 25 g Crushed roasted peanuts
   • 25 g Roasted white sesame seeds
   • 2 g Salt
   • 50 g Water
   • 50 g Lard
   • 50 g Flour

   For the Dough:

   • 500 g All-purpose flour
   • 5 g Yeast
   • 5 g White granulated sugar
   • ½ tablespoon Lard
   • 260 g Warm water

   Video

   Nutrition

   Calories: 660kcal | Carbohydrates: 137g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 191mg | Potassium: 254mg | Fiber: 5g | Sugar: 50g | Vitamin A: 577IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 6mg