Recipe post ·
Miso Scallion Buns
miso scallion buns with soft layers and golden sesame tops
Watch the video for the technique.
Ingredients
- Makes
- 6 large or 9 smaller buns
Dough
- 400 g bread flour
- 200 g lukewarm water
- 1 medium egg
- 7 g instant yeast
- 20 g sugar
- 5 g fine salt
- 35 g soft unsalted butter
Filling
- 120 g scallions, finely sliced and patted dry
- 35 g white miso
- 20 g neutral oil
- 15 g honey
- 1 tsp toasted sesame oil
- Optional: 1 tsp light soy sauce + ½ tsp chilli flakes
Topping
- 1 egg beaten with 1 tsp water
- 1–2 tbsp sesame seeds
- Butter or oil for the muffin tin
Method
- 1.
Combine the dough ingredients, leaving out the butter. Knead 5 min. Add the butter and knead 5–8 min more, until smooth.
- 2.
Cover for 60–90 min, until the dough has doubled. Meanwhile, mix the filling.
- 3.
Roll out to 36 × 30 cm, spread with the filling and fold in thirds. Cut 6 or 9 strips. Split each down the middle, leaving one end joined, then twist and curl into a knot. Tuck the ends underneath and sit in a greased muffin tin.
- 4.
Cover for 30–45 min, until puffy. Brush with egg wash and add sesame.
- 5.
Bake at 190°C conventional / 170°C fan for 22–28 min (large) or 18–24 min (small), until golden and cooked through. Use a loose foil cover if the tops brown too fast.
- 6.
Leave in the tin 5 min, then transfer to a rack. Best while still warm.
