Rum Raisin Bao Buns
The combination of raisins and rum is a classic in European pastry – often appearing in festive kuglofs, strudels, or cakes. In this recipe, however, it meets an Eastern element, the soft, steamed bao bun dough, which takes the experience to a new level. As the raisins absorb the rum and blend with the mascarpone, melting into the warm bao bun interior, a truly special dessert is born – warming, rich, yet airy. For the perfect result, it is recommended to soak the raisins in advance and assemble everything just before serving. Served with a glass of dessert wine or a cup of strong coffee, it is a truly indulgent experience.
Ingredients for this recipe
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Preparation Steps
1
Pour the rum over the raisins and let them soak for at least 15 minutes to fully absorb the rum flavor. Tip: For a more intense flavor, soak them overnight.
2
In a bowl, mix the mascarpone cheese with the powdered sugar until smooth and creamy. This will be the base for the filling. You can also add a few drops of vanilla extract if desired.
3
Drain the soaked raisins and gently fold them into the mascarpone cream. Be careful not to crush the raisins, as this will improve the presentation.
4
Steam the bao buns: Place them in a bamboo or metal steamer lined with parchment paper, then steam over boiling water for 5-6 minutes, or until completely soft.
5
Carefully open the warm bao buns and spoon in a portion of rum raisin mascarpone cream into each. Serve immediately while the buns are fresh and soft.
