Looking for other ways to enjoy a soft and fluffy Chinese bun? You will definitely savor a sweet and pillowy Chinese sugar bun (糖三角).
Prepare this sugary treat with 4 key ingredients: yeast, flour, sesame seeds, and brown sugar. Be prepared to knead, shape, proof, and steam the buns!
What Is Chinese Sugar Bun (糖三角)?
If you enjoyed my beef bao bun, char siu bao, or chicken bao bun recipes and have extra dough wrappers on hand, use the extra dough to make Chinese sugar buns or Chinese sweet buns. Instead of a typical savory filling, why not stuff the bun with a sweet sugary filling with a Chinese sugar bun?
Making a Chinese sugar bun is also the perfect recipe for beginners because of its simple filling and easy-to-follow recipe instructions.
Unlike my other bun recipes needing double-proofing, this recipe only requires a one-time proofing technique, making it fast and easy to prepare. This isn’t your traditional round buns since sugar buns are usually triangular. That is why you may also hear this being called a sugar triangle (糖三角) in Chinese.
However, the beauty of buns is that you can shape them in any way you like. You can make it round, triangle, or whatever shape you prefer. You can fill it with white or brown sugar, sesame seeds, and other seasonings available to you.
All About The Sugar Bun Dough
A traditional bun dough is made of yeast, flour, and warm water. Some recipes may also include sugar for faster fermentation and add a hint of sweetness. However, in my recipe, I only use 3 grams of yeast, 300 grams of flour, and 170g of warm water.
We don’t need to add sugar anymore since the filling itself is sugar-based. Here’s what you need to know about each ingredient.
Flour
The flour of choice for this recipe is all-purpose flour or regular white flour, which can give the bun a nice soft and fluffy texture. Avoid special flours like whole wheat flour, rice flour, or glutinous rice flour since they will produce a different undesirable texture. For instance, whole wheat flour dries it out, while glutinous rice flour makes it sticky and chewy.
Yeast
A bun needs yeast to rise and be airy. You may find instant yeast or active dry yeast in the store. I recommend instant yeast or fast-rising yeast since you can mix it directly with flour and warm water.
On the other hand, you will need to dissolve active dry yeast in warm water first before mixing with the flour. Moreover, dry yeast generally requires a longer fermentation process than instant yeast. So make sure to check the yeast instructions before adding the yeast to the dough mixture.
Warm Water
I specified warm water for this recipe in order to activate and dissolve the yeast and flour mixture. Keep in mind it should be warm, at least below 120°F, or preferably at 110°F to be safe. It should not be too hot or between 120°F to 140°F or higher.
If the water is too hot, it will kill the yeast. Yeast is a living microorganism that ferments naturally. By killing yeast with hot water, you prevent it from activating, making the dough not rise and remain flat.
Recipe Techniques To Make A Sugar Bun
The success of this recipe depends on how well the dough is kneaded and fermented and the overall taste of the delectable filling. If you are not yet used to making buns, you may experience having rough dough with too much air.
Making the buns the first time around can be tough, so I listed several recipe techniques to give you that smooth fluffy dough. With much practice in kneading and proofing, you will have the perfect sugar bun in no time.
Steaming Method
- Use a regular steamer appliance or a traditional bamboo basket. What I love about a traditional bamboo basket is that it will give you that nice bamboo aroma with the buns.
- If you don’t have a steamer appliance, you can still steam buns without a steamerin 5 DIY ways: pan with steamer rack, microwave, pan with sieve, rice cooker, and instant pot.
- After steaming the buns, I recommend letting them rest and simmer for an additional 5 minutes with the heat turned off. Do not open the lid during this time to allow it to simmer and prevent the cool air from entering which can shrink the buns.
Proofing Technique
- Do not proof too long or too short. If you proof or ferment too long, the bun will absorb too much air and can cause it to collapse. On the other hand, proofing too short does not complete the activation process which will not make it rise.
- Proof the dough in a warm environment. Do not over-ferment the dough with too much heat as this will cause it to become sour-tasting. If the temperature is too hot, it will ferment quickly. If the temperature is too cold, it will ferment slower. One trick I like to do is proofing the dough in warm water in the steamer. You can also proof the dough in an oven or microwave with boiled water next to it to create a warmer environment.
- In this recipe, we will only proof the dough once after shaping it. If you like to proof it twice, you can follow my double-proofing method in my beef bao bun
- To know if the dough is fermented, check the following signs:
- The dough is at least 1.5 or 2 times its size.
- The smell has a natural wheat scent.
- The consistency is bouncy when pressed lightly. If you lightly press the dough, it should return to its original state.
Kneading Tips
- You may need to adjust the dough consistency by adding a bit of flour or water. The dough can be too firm, sticky, or watery. Results may vary especially if the measurements are inaccurate or the type of flour used has varying water absorption.
- Keep kneading the dough while pushing the air out. You should remove as much air as possible.
- One technique to know if the dough is well-kneaded is a pull test. Take a small portion of the dough and stretch it out with both hands using your fingertips. It should be able to stretch without breaking.
Filling
- The brown sugar filling is mixed with a small amount of flour. The flour is needed for added texture in order to not make the filling too runny.
- The purpose of sesame seeds is to enhance the overall flavor. It adds a mild, sweet, and nutty flavor and a delightful bit of crunch. You can use other types of nuts or seeds, such as chopped nuts, hemp seeds, or sunflower seeds.
Storage Suggestions
- Use an airtight container when storing the buns in the fridge or freezer. It can be stored for up to 4 days in the refrigerator or up to 1 to 2 months in the freezer.
- If storing in the freezer, I suggest an initial freezing first by lining them in a single layer. Once the buns are completely frozen, you can keep it all together in an airtight freezer bag.
Kitchenware And Ingredients To Make A Sugar Bun
Now that you know more about what the recipe entails, you can begin gathering the kitchen tools and ingredients. This recipe requires a mixing bowl to mix the dough, a steamer to cook the buns, and your creative hands to shape the bun. Here’s everything you need to make the bun.
Kitchenware
- Mixing bowl
- Stirrer
- Dough cutter or knife
- Dough rolling pin
- Parchment paper
- Steamer with lid
Ingredients
Dough
- 3 grams of yeast
- 300 grams of flour
- 170 grams of warm water
Filling
- 1/2 tsp flour
- 1 tsp sesame seeds
- 100 grams of brown sugar
How To Make A Sugar Bun
The key parts of the recipe instructions are kneading the dough, making the filling, and assembling the dough and filling. Preparation of the dough and filling can take up to 30 minutes, while the proofing and steaming are about 32 minutes in total. For a better understanding of how to knead and shape the dough, watch my tutorial on Instagram and Tiktok.
Knead The Dough
In a mixing bowl, add yeast, flour, and warm water.
Stir well until you form chunks of dough.
Then, knead into a smooth dough.
Roll the dough into a cylindrical shape and cut it into 7 equal portions using a dough cutter or knife.
Afterward, knead each piece into a rough ball of dough and set aside.
Make The Filling
Meanwhile, make the filling with flour, sesame seeds, and brown sugar. Mix the filling thoroughly.
Assemble The Dough And Filling
Next, take the balls of dough and roll them into flat circular dough wrappers using a rolling pin.
Then, wipe some water on the edges of the wrapper.
Add the sugar filling and shape it into a triangle.
To make a triangle, take three corners of the wrapper and firmly press them to the middle. The three corners should meet at the center of the wrapper.
Pinch the edges firmly to seal.
Place the triangular buns in the steamer basket lined with parchment paper.
Add some warm water to the steamer and proof the buns in warm water for 15 minutes. Make sure it is covered with a lid.
Next, steam the buns for 12 minutes in boiling water.
Turn off the heat and refrain from opening the steamer lid. Allow the buns to rest undisturbed for 5 minutes.
Eat while it’s hot and enjoy a fragrant and chewy sugar bun.
How To Make A Sugar Bun
Equipment
- Stirrer
- Dough cutter or knife
- Dough rolling pin
- Steamer with lid
Ingredients
Dough
- 3 grams of yeast
- 300 grams of flour
- 170 grams of warm water
Filling
- 1/2 tsp flour
- 1 tsp sesame seeds
- 100 grams of brown sugar
Instructions
Knead The Dough
- In a mixing bowl, add yeast, flour, and warm water.
- Stir well until you form chunks of dough.
- Then, knead into a smooth dough.
- Roll the dough into a cylindrical shape and cut it into 7 equal portions using a dough cutter or knife.
- Afterward, knead each piece into a rough ball of dough and set aside.
Make The Filling
- Meanwhile, make the filling with flour, sesame seeds, and brown sugar.
- Mix the filling thoroughly.
Assemble The Dough And Filling
- Next, take the balls of dough and roll them into flat circular dough wrappers using a rolling pin.
- Then, wipe some water on the edges of the wrapper.
- Add the sugar filling and shape it into a triangle.
- To make a triangle, take three corners of the wrapper and firmly press them to the middle. The three corners should meet at the center of the wrapper.
- Pinch the edges firmly to seal.
- Place the triangular buns in the steamer basket lined with parchment paper.
- Add some warm water to the steamer and proof the buns in warm water for 15 minutes. Make sure it is covered with a lid.
- Next, steam the buns for 12 minutes in boiling water.
- Turn off the heat and refrain from opening the steamer lid. Allow the buns to rest undisturbed for 5 minutes.
- Eat while it's hot and enjoy a fragrant and chewy sugar bun.
