Bun 4 Mau – 4 Color – Contains Peanuts Recipe
Make Bun 4 Mau – 4 Color – Contains Peanuts Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (makes 8 buns)
Color & Flavor Pastes
Peanut Filling
Finishing
Method
Dough (makes 8 buns)
- 1
Activate yeast
In a small bowl, combine the warm milk (about 95–110°F / 35–43°C), 1 tablespoon of the sugar, and the instant dry yeast. Stir gently and let sit 5–8 minutes until foamy. If no foam, yeast may be inactive; start with fresh yeast.
- 2
Mix dough
In a large mixing bowl or stand mixer fitted with a dough hook, whisk together the all-purpose flour, remaining sugar (4 tbsp), and salt. Add the foamy yeast mixture, the 1 tablespoon warm water, softened butter, and 1 teaspoon vegetable oil. Mix on low speed (or stir by hand) until a shaggy dough forms, about 2–3 minutes.
- 3
Knead dough
Knead the dough by hand on a lightly floured surface for 8–10 minutes or using a stand mixer on medium for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky. If dough is too dry, add up to 1 tablespoon warm milk; if too sticky, dust with up to 1 tablespoon flour.
- 4
Color & Flavor Pastes
- 5
Prepare color pastes
While dough is rising, in four small bowls dissolve each powder/ puree with roughly 1/2 teaspoon to 1 teaspoon warm water to make a smooth, spreadable paste: bowl A — dissolve matcha; bowl B — beet puree or powder for pink; bowl C — turmeric or pumpkin for yellow; bowl D — black cocoa (or cocoa + a pinch of activated charcoal) for dark. Adjust liquid a few drops at a time so each paste is thick but spreadable. Taste and add 1/2 teaspoon sugar to any paste if you want slightly sweeter notes.
Peanut Filling
- 6
Make peanut paste
Place the roasted peanuts and powdered sugar in a food processor. Pulse until the peanuts are coarsely ground, then add melted butter, 1 teaspoon oil, and 1/4 teaspoon salt. Process until a slightly sticky, spreadable paste forms. Scrape down the sides and pulse again. The filling should hold together when pressed; if too dry, add 1/2 teaspoon oil.
- 7
Portion filling
Divide the peanut filling into 8 equal portions (about 2 tablespoons each). Roll into balls and refrigerate briefly if very soft — this makes stuffing easier.
Shaping & Coloring
- 8
Divide dough
After the dough has doubled, punch it down gently to release air. Transfer to a lightly floured surface and divide into 8 equal pieces (about 65–75 g each, depending on exact yield). Keep the pieces you are not working with covered to prevent drying.
- 9
Color tops
For each dough piece, flatten into a 3–4 inch round using your fingers or a rolling pin. Spread about 1/2 to 1 teaspoon of a color paste on the top surface only — use a different color for each bun so you have four distinct colors represented among the 8 buns (repeat colors as desired). The paste should be thin and even; avoid soaking the dough. If using purees that add moisture, blot excess with a paper towel before applying.
- 10
Fill buns
Place a peanut filling ball in the center of each flattened dough round. Gather the edges up and pinch tightly to seal, rolling seam-side down into a smooth bun. Gently shape so the colored paste remains on the top of the bun. Lightly brush the top with a tiny dab of oil to keep the color glossy and optionally sprinkle a few sesame seeds.
- 11
Second rise
Place each bun on a parchment round and set in a steamer basket with about 1 inch (2.5 cm) space between buns. Cover and let rise in a warm place for 20–30 minutes until puffy (they will not double, but should look noticeably airy).
Steaming & Finishing
- 12
- 13
Steam buns
Place the steamer basket over simmering water, cover, and steam the buns for 12–14 minutes. Do not open the lid during steaming. After 12–14 minutes, turn off the heat and let the buns sit covered for 2–3 minutes to settle and avoid sudden collapse.
- 14
Cool and serve
Remove buns from steamer and transfer to a wire rack to cool for 5 minutes. Serve warm. The buns have a soft, slightly sweet dough with a crunchy-sweet peanut filling. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; reheat by steaming 3–4 minutes until warmed through.