Cinnamon sugar mini bao doughnuts

Cinnamon sugar mini bao doughnuts

By
From
Hong Kong Diner
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
1 portion Bao dough
vegetable oil, for frying

To serve

Quantity Ingredient
10g ground cinnamon
90g caster sugar
condensed milk

Method

  1. Make 1 portion of bao dough and allow to prove for 1½ hours.
  2. Roll the proved bao dough into a long cylinder, roughly 3–4cm in diameter, then cut into 3–4cm thick pieces. Roll each piece of dough in your hands to form a smooth ball. Cover the balls with a damp cloth and set aside to rest for a further 15–20 minutes.
  3. Meanwhile, set a steamer up. Place bao on squares of greaseproof paper and then steam for 8 minutes in a covered steam basket, inside a wok half-filled with boiling water, without opening the lid, until cooked through and risen well.
  4. At this stage you can either pan-fry your dough balls over a medium-high heat until golden brown, or deep-fry them for 2–3 minutes in either a wok or a deep-fat fryer. To deep-fry them, half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or so, the oil is hot enough.
  5. Once the oil is hot enough, carefully lay the steamed baos, round side down, in the oil and fry for 1 minute or so until golden brown. Turn once and fry for a further 30 seconds to a minute to crisp up the bottom. Gently roll them around in the oil so they cook evenly.
  6. Once cooked using your method of choice, roll them in a mix of cinnamon and caster sugar and serve alongside a bowl of condensed milk, for dipping.
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