Brittle & Honey Bao Buns
The tradition of brittle, that is, nuts coated in caramelized sugar, is mainly linked to festive sweets – think of the brittle decorations on wedding cakes or homemade candies. In this recipe, this classic, crunchy element meets a dough with an eastern texture. As the mascarpone cream softens the crunch of the brittle with honey, and all of this is embraced by the softness of the steamed bao bun, a truly special contrast is created: soft, creamy, and crunchy at the same time. The preparation is simple, yet elegant. It is important that the brittle is not crushed too finely – this gives the dish its character. This bao bun is an ideal choice for festive occasions or anytime you want to conjure up a little surprise on the table.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Roughly grind the brittle (nuts caramelized with sugar) in a food processor. Avoid turning it into a complete powder – it's best if the crunchy texture remains. Tip: You can use almonds, walnuts, or hazelnuts as a base.
2
Mix the mascarpone cheese until smooth with the honey, then stir in the crushed brittle. Be sure to mix well, but avoid crushing the brittle pieces.
3
Place the bao buns in a steamer lined with parchment paper and steam over boiling water for 5-6 minutes, or until they are soft and pliable. Do not lift the lid during steaming.
4
Carefully open the warm bao buns and spoon in a portion of the brittle and honey mascarpone cream. Do not overfill, so the dough retains its shape.
5
Serve immediately while the dough is still warm and the cream is soft. Tip: Add a touch of elegance with a little orange zest or a pinch of cinnamon to the cream.
