Bao buns with squash filling

Name: Bao buns with squash filling
Total time: 80 min
Yield: 12
Ingredients: 400 g white flour; 1 tsp sugar; 2 ¼ tsp dry yeast; 280 g squash; 1 garlic cloves; 2 spring onions incl. green parts; 150 g mixed mushrooms; 100 g leek; 2 cm ginger; 2 tbsp olive oil; oil; ¼ tsp salt; ½ tsp cinnamon; ¼ tsp nutmeg; salt and pepper to taste; 1 ½ tbsp sesame seeds; ½ dl soy sauce

Total: 1 hr 20 min. | Active:

vegan, lactose-free

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Bao buns comprise a soft, airy yeast dough and a filling. Every bite is packed with flavour. These bao buns are a fusion with a seasonal, spicy squash filling. Thanks to the classic autumnal flavours of cinnamon and nutmeg, the slightly sweet filling complements the hearty dough beautifully.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 12 pieces

Dough
400 g	white flour
¼ tsp	salt
1 tsp	sugar
2 ¼ tsp	dry yeast
2 ½ dl	water, lukewarm

Squash
280 g	squash, hokkaido or butternut, in cubes
1 tbsp	olive oil
½ tsp	cinnamon
¼ tsp	nutmeg

Filling
1 tbsp	olive oil
1	garlic clove, finely chopped
2	spring onions incl. green parts, finely chopped, greens set aside
150 g	mixed mushrooms, finely chopped
100 g	leek, finely chopped
2 cm	ginger, finely grated
	salt and pepper to taste

To fry the buns
	oil, for frying
1 ¼ dl	water
1 ½ tbsp	sesame seeds
½ dl	soy sauce

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.

Squash

Mix the squash, oil, cinnamon and nutmeg, spread on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, puree the squash in a blender.

Filling

Heat the oil in a pan. Sauté the garlic, spring onions, mushrooms and leek for approx. 5 mins. Add the ginger and cook briefly. Mix the vegetables with the squash puree, season, leave to cool.

To shape and fill the buns

Divide the dough into 12 portions, shape into balls, flatten a little. Spread the filling in the middle of the buns, fold the dough upwards and seal the buns, flatten a little.

To fry the buns

Heat the oil in a frying pan. Reduce the heat. Fry the buns in batches (filled side up) for approx. 2 mins., turn and fry on the other side for approx. 1 min. Pour in the water, bring to the boil, reduce the heat. Cover the buns and steam over a low heat for approx. 10 mins. Plate up the buns, garnish with the sesame seeds and reserved spring onion greens. Serve the buns with the soy sauce.

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