Walnut Buns Recipe

These delightful walnut buns are a must-try for anyone who enjoys a soft, sweet treat packed with rich, nutty flavors. They’re surprisingly easy to make, especially with my step-by-step guide, so you can enjoy fresh, homemade walnut buns anytime!

I love eating walnut buns

I used to love the walnut buns from Li Kou Fu. They were absolutely delicious—fluffy bun skins and a sweet, aromatic filling that I could never get enough of.

But after making my own walnut buns, I realized my version is just as good, if not better! Plus, I have full control over the filling ingredients, so I can ensure they’re fresh and just how I like them.

Now that I can whip up these delightful buns at home, I won’t be buying them anymore!

When using black sesame seeds as a filling, I recommend toasting them first to enhance their flavor, just like in my Black Sesame Tang Yuan recipe.

If you want more details on how to toast black sesame seeds, check out my Homemade Black Sesame Paste Recipe.

I also use roasted walnuts in my buns, but if you’re using raw walnuts, you should toast them as well. I’ve included some helpful tips in the recipe below!

More about Brown sugar

In China, brown sugar is a staple ingredient that goes far beyond just dessert soups (tong sui).

It’s commonly used in various buns, giving them a beautiful brown color, like in Brown Sugar Rolls and Brown Sugar Steamed Buns.

It’s also added to fillings, as seen in Chinese Sugar Buns. Plus, I have a delicious recipe for Chinese Prosperity Cake that showcases the wonderful flavor of brown sugar.

Walnut shaped buns

To create the walnut shape, I use a clamp, as it’s quite challenging to achieve that shape without any tools.

You can refer to my guide on how to fold a bun for wrapping techniques. In fact, compared to traditional bun folding, shaping this walnut bun is much easier!

Ingredients

Filling:

• 180 grams roasted walnut pieces
• 50 grams toasted black sesame seeds (or raw if toasting yourself)
• 50 grams condensed milk
• 50 grams brown sugar
• 50 grams lard (can substitute with vegetable oil)

Dough:

• 120 grams brown sugar
• 230 grams hot water
• 5 grams high-sugar tolerant yeast
• 500 grams all-purpose flour

Instructions

1. Prepare the Filling:

• If using raw walnut pieces, preheat your oven to 180°C (356°F). Roast the walnuts for 10-15 minutes until they are lightly golden and fragrant. Once roasted, allow them to cool slightly, then rub off the outer skin as much as possible. Chop the walnuts into coarse pieces—aim for a mix of sizes for a better texture.
• If starting with raw black sesame seeds, heat a dry skillet over medium heat. Add the sesame seeds and toast them, stirring frequently, until they crackle and turn darker in color and aromatic. This should take about 5-7 minutes.
• In a large bowl, combine the chopped walnuts, toasted black sesame seeds, condensed milk, brown sugar, and lard. Mix thoroughly with chopsticks or a spoon until you have a sticky filling. Set this mixture aside for later use.

2. Make the Dough:

• In a large mixing bowl, combine 120 grams of brown sugar with 230 grams of hot water. Stir until the sugar has completely dissolved.
• Allow the sugar water to cool to a lukewarm temperature, then sprinkle in the 5 grams of high-sugar tolerant yeast. Stir gently to ensure the yeast dissolves fully.
• Gradually add 500 grams of all-purpose flour to the yeast mixture while continuously stirring with chopsticks or a whisk. Continue mixing until the flour absorbs the liquid and forms a shaggy dough.
• Once the mixture starts to come together, transfer the dough to a clean work surface. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. If the dough feels too dry, add a little water; if too wet, add a sprinkle of flour. This step is essential for developing gluten, which will give the buns their delightful texture.

3. Shape the Buns:

• Divide the dough into equal portions, approximately 35 grams each. You can roll the dough into a long log and cut it into pieces for uniformity.
• Take one piece of dough and flatten it into a round disc using your palm. Ensure the thickness is even for proper cooking.
• Spoon a generous amount of the walnut filling into the center of the dough disc. Be careful not to overfill, as this can cause the buns to burst during steaming.
• Pinch the edges of the disc together, gathering the dough around the filling to seal it securely. You want to ensure there are no gaps for the filling to escape.
• Use a spatula to gently press down in the middle of the bun, creating a shallow indentation. This indentation will help hold the shape better during the subsequent shaping process.
• If you have a walnut-shaped mold, use the mold to press out the shape of the walnut.

4. Proof the Buns:

• Line your steamer with parchment paper or lightly oil it to prevent sticking. Place the shaped buns on the steamer, leaving enough space between each bun to allow for expansion.
• Cover the steamer with a lid and allow the buns to proof in a warm, humid environment for 30-60 minutes. You can create a warm atmosphere by placing a bowl of warm water inside the steamer or keeping it in a warm room. The buns should roughly double in size.

5. Steam the Buns:

• After proofing, bring water to a boil in your steamer. Once the water is boiling, carefully place the steamer basket over the boiling water.
• Steam the buns for about 12 minutes on high heat. It’s essential to maintain a steady boil to ensure proper cooking.
• After 12 minutes, turn off the heat but do not open the lid immediately. Allow the buns to rest in the steamer for 3-5 minutes. This resting time helps maintain their shape and prevents them from collapsing due to sudden temperature changes.

6. Serve:

• Carefully remove the buns from the steamer and let them cool slightly before serving. These walnut buns are best enjoyed warm and will be fluffy, with a sweet and nutty filling that melts in your mouth.

Notes:

• When roasting walnuts and toasting sesame seeds, be mindful of the time and temperature to avoid burning, as this can negatively affect the flavor of your filling.
• Adjust the amount of sugar, condensed milk, and lard to suit your taste. For a sweeter filling, increase the sugar or condensed milk. If you prefer a lighter taste, you can substitute lard with a neutral vegetable oil, though lard gives a richer flavor and texture.
• Proper kneading and proofing are crucial for achieving the best texture in your buns. Take your time during these steps for optimal results.
  

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  Walnut Buns Recipe

  These delightful walnut buns are a must-try for anyone who enjoys a soft, sweet treat packed with rich, nutty flavors. They're surprisingly easy to make, especially with my step-by-step guide, so you can enjoy fresh, homemade walnut buns anytime!

  Course Breakfast

  Cuisine Chinese

  Prep Time 45 minutes minutes

  Cook Time 18 minutes minutes

  Resting Time 45 minutes minutes

  Servings 5

  Calories 824kcal

  Ingredients

  Filling:

  • 180 grams roasted walnut pieces
  • 50 grams toasted black sesame seeds or raw if toasting yourself
  • 50 grams condensed milk
  • 50 grams brown sugar
  • 50 grams lard can substitute with vegetable oil

  Dough:

  • 120 grams brown sugar
  • 230 grams hot water
  • 5 grams high-sugar tolerant yeast
  • 500 grams all-purpose flour

  Instructions

  Prepare the Filling:

  • If using raw walnut pieces, preheat your oven to 180°C (356°F). Roast the walnuts for 10-15 minutes until they are lightly golden and fragrant. Once roasted, allow them to cool slightly, then rub off the outer skin as much as possible. Chop the walnuts into coarse pieces—aim for a mix of sizes for a better texture.
  • If starting with raw black sesame seeds, heat a dry skillet over medium heat. Add the sesame seeds and toast them, stirring frequently, until they crackle and turn darker in color and aromatic. This should take about 5-7 minutes.
  • In a large bowl, combine the chopped walnuts, toasted black sesame seeds, condensed milk, brown sugar, and lard. Mix thoroughly with chopsticks or a spoon until you have a sticky filling. Set this mixture aside for later use.

  Make the Dough:

  • In a large mixing bowl, combine 120 grams of brown sugar with 230 grams of hot water. Stir until the sugar has completely dissolved.
  • Allow the sugar water to cool to a lukewarm temperature, then sprinkle in the 5 grams of high-sugar tolerant yeast. Stir gently to ensure the yeast dissolves fully.
  • Gradually add 500 grams of all-purpose flour to the yeast mixture while continuously stirring with chopsticks or a whisk. Continue mixing until the flour absorbs the liquid and forms a shaggy dough.
  • Once the mixture starts to come together, transfer the dough to a clean work surface. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. If the dough feels too dry, add a little water; if too wet, add a sprinkle of flour. This step is essential for developing gluten, which will give the buns their delightful texture.

  Shape the Buns:

  • Divide the dough into equal portions, approximately 35 grams each. You can roll the dough into a long log and cut it into pieces for uniformity.
  • Take one piece of dough and flatten it into a round disc using your palm. Ensure the thickness is even for proper cooking.
  • Spoon a generous amount of the walnut filling into the center of the dough disc. Be careful not to overfill, as this can cause the buns to burst during steaming.
  • Pinch the edges of the disc together, gathering the dough around the filling to seal it securely. You want to ensure there are no gaps for the filling to escape.
  • Use a spatula to gently press down in the middle of the bun, creating a shallow indentation. This indentation will help hold the shape better during the subsequent shaping process.
  • If you have a walnut-shaped mold, use the mold to press out the shape of the walnut.

  Proof the Buns:

  • Line your steamer with parchment paper or lightly oil it to prevent sticking. Place the shaped buns on the steamer, leaving enough space between each bun to allow for expansion.
  • Cover the steamer with a lid and allow the buns to proof in a warm, humid environment for 30-60 minutes. You can create a warm atmosphere by placing a bowl of warm water inside the steamer or keeping it in a warm room. The buns should roughly double in size.

  Steam the Buns:

  • After proofing, bring water to a boil in your steamer. Once the water is boiling, carefully place the steamer basket over the boiling water.
  • Steam the buns for about 12 minutes on high heat. It's essential to maintain a steady boil to ensure proper cooking.
  • After 12 minutes, turn off the heat but do not open the lid immediately. Allow the buns to rest in the steamer for 3-5 minutes. This resting time helps maintain their shape and prevents them from collapsing due to sudden temperature changes.

  Video

  Nutrition

  Calories: 824kcal | Carbohydrates: 123g | Protein: 19g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 31mg | Potassium: 426mg | Fiber: 7g | Sugar: 40g | Vitamin A: 537IU | Vitamin C: 4mg | Calcium: 229mg | Iron: 7mg