If you’re looking for a delightful treat that’s soft, sweet, and irresistibly fragrant, this Chinese Brown Sugar Bread is just what you need! The rich flavor of brown sugar combined with a tender dough creates a satisfying bread that’s perfect for breakfast, snacks, or even dessert.
A Love for Dough
I’m deeply passionate about making dough-based foods, and a big part of that is because my family absolutely loves what I create. There’s something incredibly satisfying about working with dough, watching it transform, and knowing that my loved ones enjoy the results.
Over the years, I’ve experimented with a wide variety of buns and breads.
Some of my favorites include Purple Sweet Potato Buns, Noodle Buns with Tofu, Walnut Buns, and Mushroom Steamed Buns, which are vegan and packed with umami.
In addition to buns, I’ve also delved into different types of bread, like the crispy layers of Chinese Flaky Bread and the simplicity of No-Yeast Flatbread, which is quick and easy to make.
But among all of these, this Brown Sugar Bread holds a special place for me. It’s a delicious combination of soft, fluffy dough with a rich, caramel-like sweetness that’s hard to resist.
Every time I make it, it’s a hit in my household, and I’m excited to share this recipe with you.
What is Oil Paste?
For this recipe, I use an oil paste (油酥), which is the secret to achieving an irresistibly flaky and crispy crust for the sugar bread.
The oil paste is a mixture of flour and oil that gets spread over the dough before it’s rolled or folded.
As the bread cooks, the oil in the paste creates layers by preventing the dough from sticking tightly together. This layering effect is what gives the bread its delightful crispness and tender, flaky texture, especially when you bite into it.
You can see in my image just how crispy the sugar bread is—I call it 酥到掉渣 (so flaky it crumbles).
I’ve used this similar method in my other recipes, such as Shao Bing, Savory Sauce Pancakes, and meat pies.
The Fillings
For this recipe, I stick to a very simple filling, but you can find other delicious option in my recipe for Chinese Sugar Buns.
Theoretically, you can use various fillings, such as:
I haven’t tried these fillings for this particular recipe, but if you have, I’d love to hear about your experience! Thank you!
Ingredients
Dough Ingredients:
- 400g all-purpose flour
- 4g dry yeast
- 5g granulated sugar
- 240g room temperature water
Oil Paste Ingredients:
- 4 tbsp all-purpose flour
- 4 tbsp cooking oil
Filling Ingredients:
- 2 tbsp sesame seeds
- 3 tbsp brown sugar
- 1 tbsp all-purpose flour
1 tbsp cooking oil (for pan-frying)
Instructions
- Prepare the Filling:
- In a small bowl, mix 1 tbsp of all-purpose flour, 2 tbsp of sesame seeds, and 3 tbsp of brown sugar together.
- Stir well with chopsticks until combined to create the sesame brown sugar filling.
- Make the Oil Paste:
- In another small bowl, add 4 tbsp of all-purpose flour.
- Gradually add 4 tbsp of cooking oil while stirring until the mixture reaches a fluid consistency.
- Prepare the Dough:
- In a large bowl, combine 400gof all-purpose flour, 4g of dry yeast, and 5g of granulated sugar. Mix well.
- Slowly pour in 240gof room temperature water while stirring with chopsticks, allowing the flour to gradually form a flaky texture.
- Knead the flaky mixture with your hands until it becomes a smooth dough.
- Shape the Dough:
- Place the kneaded dough on a clean surface and roll it into a large rectangular sheet using a rolling pin.
- Evenly drizzle the prepared oil mixture over the dough sheet, spreading it with a brush or spoon for an even layer.
- Starting from the bottom edge, roll the dough up tightly to form a long strip.
- Divide the long strip of dough into 12 equal portions(you can adjust the size based on personal preference).
- Assemble the Bread:
- Take one small piece of dough, pinch both ends tightly and fold the dough towards the center. Press down to flatten it slightly.
- Add about 1 tsp of the sesame brown sugar filling into the center.
- Fold the dough over the filling just like you would for buns, pinching the opening tightly to seal it (you can find the detailed tutorial on how to fold buns in my guide). Then, press down gently to flatten it, forming the raw shape of the brown sugar bread.
- Pan-Fry the Bread:
- Once all the raw forms are ready, there’s no need to let them rise. Brush a thin layer of water on the surface of the raw forms, then sprinkle some sesame seeds on top.
- Heat a frying pan over low heat and brush a layer of oil on the bottom.
- Place the sesame-topped raw bread into the pan and fry slowly over low heat, flipping them several times to ensure even cooking on both sides.
- Fry until both sides are golden brown and fragrant, then remove from the pan.
FAQ: Isn‘t it a waste of yeast if there‘s no proofing?
No, the yeast isn’t wasted. Even without dedicated proofing, the dough undergoes natural fermentation as you knead and shape it—this is commonly known as semi-fermented dough. The yeast forms small air pockets, and once the bread is in the pan, the heat further activates the yeast, giving the inside a slightly softer texture.
This recipe aims for a crispy outside with a lightly soft interior, so extended proofing isn’t necessary. However, if you want a fluffier texture, you can let the dough rest for 15-20 minutes before cooking.
Chinese Brown Sugar Bread Recipe
Ingredients
Dough Ingredients:
- 400 g all-purpose flour
- 4 g dry yeast
- 5 g granulated sugar
- 240 g room temperature water
Oil Paste Ingredients:
- 4 tbsp all-purpose flour
- 4 tbsp cooking oil
Filling Ingredients:
- 2 tbsp sesame seeds
- 3 tbsp brown sugar
- 1 tbsp all-purpose flour
- 1 tbsp cooking oil for pan-frying
Instructions
Prepare the Filling:
- In a small bowl, mix 1 tbsp of all-purpose flour, 2 tbsp of sesame seeds, and 3 tbsp of brown sugar together.
- Stir well with chopsticks until combined to create the sesame brown sugar filling.
Make the Oil Paste:
- In another small bowl, add 4 tbsp of all-purpose flour.
- Gradually add 4 tbsp of cooking oil while stirring until the mixture reaches a fluid consistency.
Prepare the Dough:
- In a large bowl, combine 400gof all-purpose flour, 4g of dry yeast, and 5g of granulated sugar. Mix well.
- Slowly pour in 240gof room temperature water while stirring with chopsticks, allowing the flour to gradually form a flaky texture.
- Knead the flaky mixture with your hands until it becomes a smooth dough.
Shape the Dough:
- Place the kneaded dough on a clean surface and roll it into a large rectangular sheet using a rolling pin.
- Evenly drizzle the prepared oil mixture over the dough sheet, spreading it with a brush or spoon for an even layer.
- Starting from the bottom edge, roll the dough up tightly to form a long strip.
- Divide the long strip of dough into 12 equal portions(you can adjust the size based on personal preference).
Assemble the Bread:
- Take one small piece of dough, pinch both ends tightly and fold the dough towards the center. Press down to flatten it slightly.
- Add about 1 tsp of the sesame brown sugar filling into the center.
- Fold the dough over the filling just like you would for buns, pinching the opening tightly to seal it (you can find the detailed tutorial on how to fold buns in my guide). Then, press down gently to flatten it, forming the raw shape of the brown sugar bread.
Pan-Fry the Bread:
- Once all the raw forms are ready, there's no need to let them rise. Brush a thin layer of water on the surface of the raw forms, then sprinkle some sesame seeds on top.
- Heat a frying pan over low heat and brush a layer of oil on the bottom.
- Place the sesame-topped raw bread into the pan and fry slowly over low heat, flipping them several times to ensure even cooking on both sides.
- Fry until both sides are golden brown and fragrant, then remove from the pan.
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