Jam Baonuts (Jam Donut Bao Buns) | Marion's Kitchen

For the dough, place flour, milk powder, baking powder, yeast and sugar in a large bowl and mix. In a separate bowl or jug, mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a lightly oiled work surface and knead for 5–10 minutes or until smooth. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until almost doubled in size.

In a small bowl, mix together the ingredients for five spice sugar coating and leave aside.

Once risen, transfer the dough to a lightly oiled work surface and knead for another 2-3 minutes. The aim here is to remove as many air bubbles as possible. Then use a rolling pin to roll the dough out to 2cm (just under 1”) thickness. Use a 7cm (2¾”) diameter pastry cutter to cut rounds. Re-roll the remaining scraps of dough to make 12 rounds in total. Place the rounds on your baking paper squares. Cover with a tea towel and allow to rise for a further 30 minutes.

Place the buns in a steamer basket (you’ll need to do this in batches) set over boiling water. Cover and steam for 10 minutes or until fluffy and cooked through. Transfer steamed buns to a tray.

Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. Once the oil is hot (165°C/325°F, or when a wooden spoon dipped into the oil forms small bubbles), pick up a bao bun and pat dry with paper towel before carefully sliding it into the oil. Repeat with another 3-4 buns. Cook, flipping often, until golden brown. Then drain on a wire rack set over a baking tray. Repeat with remaining buns.

While the buns are warm, toss them in the five spice sugar coating.

Fill a medium-sized piping bag with the baker’s jam. Use a chopstick to poke a hole through the side of a coated bao, then pipe the jam inside. Repeat with remaining donuts, then enjoy!