These spinach marble buns are soft, fluffy, and naturally coloured with real spinach. The beautiful marbled swirl looks impressive, but the method is surprisingly simple.
Our family is obsessed with all kinds of steamed buns. They freeze incredibly well, which makes mornings so much easier — just pop a few straight into the steamer and breakfast is ready in minutes.
One of the best things about buns is how versatile they are. The dough doesn’t have to be just flour; you can add all sorts of seasonal vegetables to make them more nutritious and flavourful.
I’ve shared a spinach bun recipe before, and this time I’m excited to share this marble bun version, made with the same spinach-infused dough.
They may look impressive with their beautiful marbled patterns, but they’re actually very straightforward to make.
I love serving these buns with a bowl of warm black sesame dessert soup— soft, fragrant, and comforting. It’s my idea of a perfect breakfast.
Why You‘ll Love This Recipe
- These buns are naturally coloured with spinach — no artificial colouring needed.
- The marble pattern makes each bun visually stunning and perfect for sharing.
- The dough is soft, fluffy, and lightly sweet, just like classic steamed buns.
- You get two flavours in one bun, with beautiful spiral layers throughout.
- Steamed buns freeze well, making them great for meal prep or make-ahead breakfasts.
Ingredients and Substitutions
- Spinach – This is our natural food coloring! We’ll blanch it to soften and set its vibrant green color, then blend it into a smooth puree. The quantity is flexible; you just need enough to make 170g of puree.
- Baking Soda – A tiny pinch is added to the spinach puree. This helps preserve the bright green color during steaming by neutralizing acids.
- Active Dry Yeast – This is what makes our buns rise and become fluffy. We’ll activate it in warm liquid (the spinach puree for one dough, warm water for the other).
- Granulated Sugar – We use just a small amount to feed the yeast and promote fermentation, not to make the buns sweet.
- All-Purpose Flour – The base for both doughs. It provides the right structure for soft, chewy buns that can hold their shape.
- Water – Used to make the white dough. It should be warm (about 30-40°C or 105-110°F) to properly activate the yeast.
How to Make Marble Buns
Make the Spinach Purée
Wash the spinach thoroughly and remove the roots and any yellow leaves.
Bring a pot of water to a boil, then blanch the spinach briefly.
Transfer the blanched spinach to a blender.
Add water at a 1:1 ratio of spinach to water, then blend until completely smooth.
If there are any visible particles, blend again until the purée is very fine. Measure out 170 g of spinach purée for the dough.
Make the Spinach Dough
In a medium bowl, combine the 170g of warm spinach puree with the baking soda, yeast, and sugar. Stir well until everything is dissolved.
In a large mixing bowl, add the 300g of flour. Pour the spinach-yeast mixture into the flour.
Using a spatula or your hands, mix until a shaggy dough forms. Turn it out onto a clean, lightly floured surface.
Knead the dough vigorously for 10-15 minutes. Use the heel of your hand to push the dough away, then fold it back over itself. Continue until the dough is very smooth, elastic, and no longer sticky. Form into a ball, place in a lightly oiled bowl, cover, and set aside.
Make the White Dough
Warm the water to about 30–40°C — warm to the touch but not hot. Add the yeast and sugar, stirring until dissolved.
Place the flour into another large bowl. Slowly pour in the yeast mixture while stirring until a shaggy dough forms.
Knead the dough into a rough ball, then knead on the work surface for about 10–15 minutes until smooth, elastic, and evenly textured.
Create the Marble Pattern
Roll the spinach dough and white dough separately into rectangular sheets, about 3–5 mm thick.
Place the white dough sheet directly on top of the spinach dough sheet, aligning the edges.
Fold the stacked dough toward the center, and fold it over once more to one side, then divide it into three equal portions.
Roll each portion thin, then stack all three sheets together.
Cut the stacked dough into strips about 2 cm wide.
Turn the strips upright so the cut sides face up, and arrange them tightly together. At this point, you’ll clearly see the marble pattern forming.
Roll the dough into a thin sheet once more.
Starting from one end, roll it up tightly into a log — this creates a spiral marble pattern inside the buns.
Gently roll the log into a long cylinder, then cut into small, evenly sized pieces.
Steam the Buns
Place the shaped buns into a steamer, leaving space between each one to allow for expansion.
Cover and let the buns proof in a warm, slightly humid environment for 30–60 minutes, until noticeably puffed and almost doubled in size. When lightly pressed, the dough should slowly spring back.
Bring a pot of water to a boil. Steam the buns over high heat for 12 minutes. Turn off the heat and let the buns rest in the steamer for another 3 minutes before opening the lid.
Tips & Tricks
- Knead Thoroughly: The key to soft, smooth buns is well-kneaded dough. Don’t skimp on the 10-15 minutes of kneading for each dough; it develops the gluten necessary for a good structure.
- Watch the Proofing, Not the Clock: Proofing time depends entirely on your kitchen’s warmth. The buns are ready when they are visibly puffed and feel light, not when a specific time has passed. Over-proofing can cause them to deflate during steaming.
- Don’t Peek While Steaming! Resist the urge to open the lid during the 12-minute steam. The rush of cold air can cause the buns to collapse. The 3-minute rest with the heat off is just as important for the final texture.
- Use Parchment Squares: Placing each bun on a small square of parchment paper prevents sticking and makes them incredibly easy to move in and out of the steamer.
Frequently Asked Questions
Can I use frozen spinach?
Yes, you can. Thaw frozen spinach completely, then squeeze out all the excess water with your hands until it’s very dry. Weigh out 85g of this dry, thawed spinach and blend it with 85g of fresh water to make your 170g of puree.
My buns didn’t rise much during proofing/steaming.
This is usually due to inactive yeast. Make sure your water/puree is the correct warm temperature (not hot) to activate the yeast. Also, ensure your proofing spot is warm enough. A cold environment will drastically slow down rising.
The green color faded after steaming. Did I do something wrong?
A slight fade is normal. The tiny amount of baking soda helps, but heat will dull the vibrant green slightly. They will still have a lovely soft green hue.
Spinach Marble Buns (Soft & Fluffy Steamed Buns)
Ingredients
For the Spinach Dough
- 200-300 g fresh spinach to yield 170 g smooth puree
- 1 g a small pinch baking soda
- 3 g active dry yeast
- 5 g granulated sugar
- 300 g all-purpose flour
For the White Dough
- 160 g warm water 30-40°C / 105-110°F
- 3 g active dry yeast
- 5 g granulated sugar
- 300 g all-purpose flour
Instructions
Make the Spinach Purée
- Wash the spinach thoroughly and remove the roots and any yellow leaves.
- Bring a pot of water to a boil, then blanch the spinach briefly. Transfer the blanched spinach to a blender.
- Add water at a 1:1 ratio of spinach to water, then blend until completely smooth.
- If there are any visible particles, blend again until the purée is very fine. Measure out 170 g of spinach purée for the dough.
Make the Spinach Dough
- In a medium bowl, combine the 170g of warm spinach puree with the baking soda, yeast, and sugar. Stir well until everything is dissolved.
- In a large mixing bowl, add the 300g of flour. Pour the spinach-yeast mixture into the flour.
- Using a spatula or your hands, mix until a shaggy dough forms. Turn it out onto a clean, lightly floured surface.
- Knead the dough vigorously for 10-15 minutes. Use the heel of your hand to push the dough away, then fold it back over itself. Continue until the dough is very smooth, elastic, and no longer sticky. Form into a ball, place in a lightly oiled bowl, cover, and set aside.
Make the White Dough
- Warm the water to about 30–40°C — warm to the touch but not hot. Add the yeast and sugar, stirring until dissolved.
- Place the flour into another large bowl. Slowly pour in the yeast mixture while stirring until a shaggy dough forms.
- Knead the dough into a rough ball, then knead on the work surface for about 10–15 minutes until smooth, elastic, and evenly textured.
Create the Marble Pattern
- Roll the spinach dough and white dough separately into rectangular sheets, about 3–5 mm thick.
- Place the white dough sheet directly on top of the spinach dough sheet, aligning the edges.
- Fold the stacked dough toward the center, and fold it over once more to one side, then divide it into three equal portions.
- Roll each portion thin, then stack all three sheets together.
- Cut the stacked dough into strips about 2 cm wide.
- Turn the strips upright so the cut sides face up, and arrange them tightly together. At this point, you'll clearly see the marble pattern forming.
- Roll the dough into a thin sheet once more.
- Starting from one end, roll it up tightly into a log — this creates a spiral marble pattern inside the buns.
- Gently roll the log into a long cylinder, then cut into small, evenly sized pieces.
Steam the Buns
- Place the shaped buns into a steamer, leaving space between each one to allow for expansion.
- Cover and let the buns proof in a warm, slightly humid environment for 30–60 minutes, until noticeably puffed and almost doubled in size. When lightly pressed, the dough should slowly spring back.
- Bring a pot of water to a boil. Steam the buns over high heat for 12 minutes. Turn off the heat and let the buns rest in the steamer for another 3 minutes before opening the lid.
Leave a Reply