Breakfast Bao Buns Recipe

Activate yeast & mix liquids

In a medium bowl whisk warm water and warm milk (should be about 100–110°F / 38–43°C). Stir in 1 tsp sugar and the instant yeast. Let sit 5–7 minutes until foamy.

Combine dry ingredients

In a large mixing bowl combine the flour, remaining 1 tbs sugar, baking powder and 1 tsp salt. Whisk to distribute evenly.

Make dough

Pour the foamy yeast mixture and 3 tbs vegetable oil into the dry ingredients. Mix with a wooden spoon or dough hook until it comes together, then knead 6–8 minutes by hand on a lightly floured surface (or 4–5 minutes in a stand mixer) until smooth and elastic. Dough should be soft but not sticky; add up to 1–2 tbs flour if too sticky.

First rise

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Shape baos

Punch down the dough and divide into 12 equal pieces (about 50–60 g each). Roll each piece into a ball then flatten into a 4-inch round. For classic folded bao: brush the center of each round with a little oil, fold in half and place a small piece of parchment between folds to prevent sticking. Alternatively leave open-faced discs for sandwiches.

Second proof

Place shaped baos on parchment squares in a tray, cover loosely with plastic or towel and let proof 25–30 minutes until slightly puffy.

Steam

Set up a steamer (bamboo or metal) with boiling water. Steam baos in batches for 10–12 minutes with lid covered. After steaming, turn off heat and let sit covered 2 minutes to avoid sudden collapse. Remove and keep covered until ready to assemble.

Cook proteins

While dough is proofing or just before steaming, heat a nonstick skillet over medium. Add the cured pork or sliced sausage and cook 3–5 minutes until warmed and lightly browned. Transfer to a plate and keep warm. If using raw sausage, cook through until internal temp is 160°F (71°C).

Make scrambled eggs

In a bowl whisk 6 eggs with 2 tbs milk, 1 tsp salt and 1 tsp pepper until blended. Wipe skillet clean and reduce heat to low–medium. Melt 2 tbs butter, pour in egg mixture and cook gently, stirring slowly to make soft curds. Remove from heat when slightly underdone as they will finish cooking in the bao; stir in half the sliced scallions.

Prepare vegetables: If using spinach, quickly wilt it in the same skillet for 30–45 seconds with a tiny splash of oil, season lightly with salt. Shred or slice cheddar if not already prepared. Reserve remaining scallions for garnish.

Combine 4 tbs hoisin, 2 tsp soy sauce, 1 tsp sesame oil and 1 tsp rice vinegar in a small bowl. Taste and adjust — this will be spread inside each bao. Keep toasted sesame seeds ready for sprinkling.

Open each steamed bao gently. Spread about 1 tsp of the hoisin mixture on the inside of each bun (both sides if open-faced). Layer 1–2 tbs wilted spinach (if using), a portion of scrambled eggs (about 1/2 cup divided across 12 buns), a slice or portion of cheddar (enough to melt slightly from the warm eggs), and 2–3 pieces of the cooked pork or sausage. Sprinkle with remaining scallions and a few sesame seeds. Serve immediately while warm.

Make-ahead & reheating: Steam the shaped but unsteamed baos, cool, and freeze on a tray then store in a bag. Re-steam from frozen 12–14 minutes. Cooked filling can be kept refrigerated 2 days and reheated gently in a skillet before assembling.