Orange-Marzipan Bao Buns
The classic combination of orange and marzipan has been present in Mediterranean confectionery for centuries. The steamed dough of the eastern bao bun gives new meaning to these flavors - its softness and neutral base allow the aromas of the filling to unfold. As the fragrant, orange-zest-laced marzipan, spooned into the steaming buns, melts into the warm dough, the atmosphere of a Christmas market emerges - the scent of candied fruits, mulled wine, and gingerbread. The secret of the recipe is balance: the freshness of the orange, the sweetness of the marzipan, and the softness of the bao perfectly complement each other. You can serve it warm, but it is also enjoyable chilled, as a delicious end to a festive dinner.
Ingredients for this recipe
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Preparation Steps
1
Grate the marzipan, then mix it with the grated orange zest and freshly squeezed orange juice. Knead until you get a smooth, easily shaped cream. Tip: If the mixture is too soft, thicken it with a little ground almond.
2
Steam the bao buns: place them in a steamer lined with parchment paper, then steam over boiling water for 5-6 minutes, until softened. Important: do not lift the lid during cooking, as it may interrupt the steaming process.
3
Carefully open the cooked bao buns, then spoon a portion of the orange-marzipan filling into each. Fill evenly, but not too much, so it doesn't soak the dough.
4
Serve fresh and warm, when the filling is creamy and melts well inside the dough. Tip: for an extra flavor boost, you can mix a little cinnamon or vanilla into the filling.
