Apple Cinnamon Bao Buns
The combination of apple and cinnamon has been a staple in European desserts for centuries – appearing in strudels, pies, and compotes. However, the bao bun, originating from the East, offers an exciting new twist to this classic pairing. The warmth of the steaming bun combined with the aroma of the caramelized apples evokes a sense of comfort – like an autumn afternoon in grandma's kitchen. The fusion of Eastern technique and Western flavors is surprisingly harmonious. For best results, ensure that the apples do not overcook and the filling is not too runny – this will allow it to distribute evenly inside the bao without soaking the dough. This is the perfect dessert for cooler days or as the finale to a cozy dinner.
Ingredients for this recipe
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Preparation Steps
1
Peel, core, and dice the apples into small cubes. TIP: Tart apple varieties like Granny Smith work well to balance the sweetness of the cinnamon sugar.
2
In a skillet, melt the butter over medium heat. Add the diced apples, sprinkle with sugar and cinnamon. Sauté for 5-7 minutes, until the apples soften but still hold their shape. Let cool slightly.
3
Line a steamer basket with parchment paper. Place the bao buns in the steamer and steam over boiling water for 5-6 minutes, until softened. Avoid lifting the lid, as the steam will escape and the buns may collapse.
4
Carefully open the steamed bao buns and spoon in a portion of the cinnamon apple filling. Ensure the filling is not too hot to prevent the dough from becoming soggy.
5
Serve immediately while warm, or cooled, sprinkled with a dusting of powdered sugar. Tip: For an extra treat, serve with vanilla sauce or a scoop of vanilla ice cream.
