Steamed Mini Buns Recipe

Activate yeast

Combine warm water (3 tbsp) and warm milk (3 tbsp) in a small bowl; temperature should be about 100–110°F (38–43°C). Add 1 tsp instant dry yeast and 1 tbsp sugar (from the 2 tbsp). Stir briefly and let sit 5–7 minutes until foamy.

Mix dry ingredients

In a large mixing bowl whisk together 2.5 cups all-purpose flour, remaining 1 tbsp granulated sugar, 1 tsp baking powder and 1 tsp salt until evenly combined.

Form dough

Make a well in the center of the dry ingredients. Pour in the foamy yeast mixture, 2 tbsp vegetable oil, and mix with a wooden spoon or spatula until a shaggy dough forms. If dough feels too dry, add up to 1 tbsp warm water; if too sticky, add up to 1 tbsp flour.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth, slightly tacky and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 5–6 minutes.

First rise

Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 45–60 minutes, or until doubled in size.

Divide and shape

Punch down the dough gently to release air. Divide into 12 equal pieces (about 40–45 g each). Roll each piece into a smooth ball. Flatten each ball into a 3-inch round (about 1/4-inch thick) using your palm.

Prepare filling

If using softened butter, mix 1 cup condensed milk with 2 tbsp softened unsalted butter until smooth. The butter mellows sweetness and gives a creamier texture; you may also use condensed milk plain.

Fill buns

Place about 1 to 1 1/2 tsp of the condensed milk filling in the center of each flattened dough round. Gather the edges up and pinch to seal, forming a smooth ball with the seam on the bottom. Repeat for all 12 pieces.

Rest buns

Place each filled bun, seam-side down, on a small square of parchment or a liner. Arrange buns on a steaming tray or in a bamboo steamer with at least 1/2 inch between them. Cover and let rest 15–20 minutes for a short second rise until slightly puffy.

Prepare steamer

Bring water to a steady simmer in a wok or large pot fitted with a steamer rack. Lightly brush or spray the steamer trays with 1 tsp vegetable oil to prevent sticking, or use parchment squares under each bun.

Steam buns

Place the steamer basket over simmering water (water should not touch the buns). Cover tightly and steam over medium-high heat for 10–12 minutes. Do not lift the lid during steaming to avoid collapse.

Set and finish

After 10–12 minutes, turn off the heat and let buns sit covered for 2 minutes (residual steam finishes them). Remove lid, transfer buns to a rack to cool slightly. If desired, brush tops lightly with a little melted butter and sprinkle with 1 tsp sesame seeds while still warm.