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2 cups all purpose flour
2 teaspoons instant yeast
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup lukewarm milk
2 tablespoons vegetable oil
2 tablespoon honey
4 oz cream cheese
toasted sesame seeds
For the Honey Syrup
3/4 cup sugar
2 tablespoons honey
1/2 cup water

In a large mixing bowl, combine milk, oil, honey, and yeast; mix well.
Sift flour, baking powder, and salt together and add to the wet ingredients. Mix with a spoon, then knead the dough for 5-8 minutes until it becomes elastic. You can add a little more flour if your dough seems too sticky. Cover the dough with a towel and let it rise for 1 hour or until it becomes double in volume.
Turn the dough onto a wooden board dusted with a little amount of flour. Bring the dough together and knead a few times. Divide the dough into 20 balls.
Flatten each ball and stuff with a teaspoonful of cream cheese. Pull up the sides of the ball and wrap around the filling, pinching it closed at top. Arrange the balls in a greased 9 or 10-inch oven proof skillet or round cake pan in honeycomb pattern. Cover and let them rise again for about 40 minutes.
Preheat the oven to 350˚F
Brush the top with egg yolk wash and bake the buns for 25 minutes.
To make the syrup, combine sugar, honey, and water and bring to a boil, reduce the heat and simmer for 3-4 minutes or until the syrup starts to reduce a little bit. Set aside until needed.
When the buns come out of the oven, pour the syrup over the hot buns, and sprinkle with toasted sesame seeds on top. Cover the buns with a piece of foil and wait for 10 minutes. Serve warm or at a room temperature.


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