Rosewater and Marzipan Bao Buns
The combination of rosewater and marzipan evokes the world of Eastern and Mediterranean sweets. Rosewater has been present in Persian, Turkish, and Indian cuisine for centuries, while marzipan is rooted in the sweet traditions of Europe. The steamed, soft dough of the bao bun provides the perfect base for the meeting of these two worlds. As the scent of rosewater fills the kitchen, mixed with the sweet, almond notes of marzipan, it creates a truly festive atmosphere. This dessert suggests sophistication and simplicity in every bite. For the perfect result, it is important that the marzipan is not too dry, and the proportion of rosewater is subtle – so it complements rather than dominates the sweetness. Serve as an elegant dessert, with afternoon tea, or for special occasions.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Grate or crumble the marzipan by hand to make it easier to work with. Then mix it with the rosewater and knead until you get a creamy, spreadable consistency. Tip: always use only a small amount of rosewater, as its flavor is very intense!
2
Steam the bao buns: Place them in a bamboo or metal steamer lined with parchment paper, over boiling water, and steam for 5-6 minutes. Do not open the lid prematurely, as the temperature may drop, affecting the texture of the dough.
3
Once the bao buns have softened, gently open them, but do not cut them completely in half. Spoon in a portion of rosewater marzipan cream and spread it inside.
4
Serve immediately while the bao buns are still warm, so the marzipan remains creamy and soft. Tip: For a more special appearance, use slightly warmed marzipan, which is easier to shape and spreads nicely on the inside surface.
