Real talk – I totally messed up this recipe the first time. Putting together a few recipes, I finally found one that works for these Chinese custard buns (lai wong bao, or egg yolk buns). The trial and errors were totally worth it though to relive my favorite snack from my time in Boston! I worked on the outskirts of Chinatown, and picked up one of these custard buns every day on my walk back to the bus. Yum!
There was one special ingredient and special piece of equipment that I had to get for this recipe: custard powder and a bamboo steamer. Custard powder, an uncommon ingredient in American recipes, is a starchy vanilla powder cooked with milk to create a custard. The bamboo steamer, while helpful, could probably be improvised with a colander and wire rack.
1/2 cup powdered sugar
1/4 cup milk
1/4 cup cornstarch or wheat starch
3 tbs cream
1/4 cup custard powder
2 tbs butter
1 tsp yeast
1/4 cup warm water
1 1/2 cups flour
3 tbs powdered sugar
6 tbs milk, divided
1/4 tsp salt
Heat several inches of water to simmer in a large pot to be used as a double boiler.
In metal or otherwise heatproof bowl, beat together eggs and powdered sugar.
Add milk and heavy cream and combine.
Add flour, cornstarch, and custard powder and whisk until there are no lumps. Add butter and combine.
Place bowl over simmering water and stir continuously until custard has thickened to about the consistency of dense cake batter.
Remove from heat and, once cooled, refridgerate until ready to use in an airtight container.
Dissolve yeast in warm water. Let sit for 10 minutes until mixture becomes frothy.
Stir in flour, sugar, 3 tbs of milk, and salt. Combine thoroughly.
Add additional milk 1 tbs at a time until a dough is formed. Knead for 3-5 minutes until dough is smooth.
Coat with oil and allow to rise for a little over an hour or until dough has tripled in size.
Remove custard from fridge and spoon balls of the custard onto a sheet of parchment paper.
Pinch a ball of dough onto cutting board and spread into a thin circle about 4 inches in diameter. Put a custard ball in the middle of the dough and wrap. Roll around to ensure that the bun is sealed.
Heat bamboo steamer over simmering hot water. Place each bun on a square of parchment paper to prevent sticking. Cover and steam for 15 minutes.
Amanda and I promise the new year will bring fresh and healthy recipes, but late December is when the sweet treat rules the day. With just a short time before Christmas Day, families are gathering to decorate the tree, gorgeous light displays illuminate the neighborhoods and there is a feeling of joy in the air. Like Thanksgiving, every family has its own traditions to make the holiday season extra special and mine is no different. For me, the Christmas season is when “tradition” truly makes an appearance, whether I decorate the house with my nutcracker collection, my mother *ahem* I mean Santa gifting me a new Holiday Barbie ornament to add to my growing collection, or blasting Christmas music throughout the house subjecting all inhabitants to my singing along.No tradition in my family though, is more iconic or more anticipated than the annual Christmas morning cinnamon rolls.
As we would excitedly rip through our bursting stockings each Christmas morning I remember the smell of those cinnamon rolls cooking and waiting for the timer to signal their completion; they are a once a year treat. Now, in our family, the canned cinnamon rolls are our tradition and certainly do not disappoint. However, that would not make for a very interesting post, for one, and I’m an adult now and ready to make my own way in traditional recipes. So, while I did not want to just copycat the original, I did want to share this gingerbready spin on our classic with the Distance Dishes family and I’m sure they will be appearing on our Christmas morning menu for years to come. They are more work than the canned option, but they can be made in advance and freeze extremely well. We recently celebrated an early Christmas since my family is spread across the county and these were served. They did not disappoint.
4 large egg yolks at room temperature
1 large whole egg at room temperature
1/3 cup molasses
6 tbsp melted butter
3/4 cup milk
3 1/2 cups all-purpose flour (may need up to 1/2 cup more)
1 1/4 tsp salt
2 1/4 tsp dry yeast
1 tbsp granulated sugar
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp nutmeg, freshly ground
1/2 tsp star anise, ground
Cooking spray or vegetable oil
1 cup brown sugar
1 tsp ground ginger
1 tbsp cinnamon
1/2 sp ground cloves
1/4 tsp salt
4 tbsp melted butter for brushing
1/3 cup cream cheese
1 1/2 cups powdered sugar
2 tbsp milk
Whisk together the egg yolks, whole eggs, molasses, sugar and milk.
Transfer this mixture to a stand mixer with a dough hook and add flour, yeast, salt, yeast (not over the salt), butter, ginger, cinnamon, cloves, nutmeg, and star anise. Mix on low to combine for 1-2 minutes.
Turn the mixer speed to medium and allow to knead for about 5-6 minutes until dough pulls away from the sides of the bowl. The dough should be fairly wet but not sticky; add more flour if necessary and knead until this consistency.
Transfer dough to a large buttered or greased bowl, cover with plastic wrap and allow dough to sit and rise for 2.5 hours.
While you are waiting for your dough to rise, mix together the cinnamon filling by stirring together the brown sugar, ground ginger, cinnamon, cloves and salt in a medium bowl. Set aside until ready to roll out the dough.
Once the dough has risen and rested, transfer to a large piece of greased parchment paper on a flat surface. Shape the dough into a general rectangle shape and roll out with a rolling-pin (or you can get creative with a wine bottle-life hack!). to a rectangle about 18″ by 14″.
Brush the rectangle with the 4 tbsp of the melted butter leaving about 1″ strip at the top unbuttered. Distribute the sugar mixture over the buttered portion of the dough evenly.
Starting opposite the unbuttered end, and using the parchment paper to assist, roll the cinnamon roll into a tight cylinder. Pinch the seams closed along the cylinder for a secure roll and turn to seam side down.
Using a serrated knife, cut the cylinder into 12 identical slices, about 1.5″ thickness.
Butter either 9″ by 13″ baking dish or two 8″ round baking dishes and place in the cinnamon rolls, cut side down, so that they are each just barely touching.
Place in the fridge to rest overnight or about 6-18 hours if you’re timing it.*
The next morning, place the rolls into a cool oven with a pan of boiling water to create steam and allow for one last rise for 30 minutes.
Then, remove both the water and the rolls while you pre-heat the oven to 350 degrees.
Bake the cinnamon rolls for 30 minutes, and while they are baking make the icing (can also be made ahead of time).
Using a mixer with a whisk attachment or a hand mixer, mix together the cream cheese, milk and powdered sugar until combined. Set aside or refrigerate until rolls are baked.
Once the rolls are out of the oven, spread the icing evenly over the rolls and serve warm. Enjoy!
*If you’re looking to make these ahead of time, this is an excellent time to freeze. Tightly wrap the dish and freeze until ready (will keep for about 6 weeks). Once ready, thaw overnight in a cool oven and then resume the steps above starting with adding the pan with boiling water to the oven for 30 minutes. I would not recommend freezing the icing though, but it is fairly easy to assemble.
Wine Pairing: Since we typically have this for breakfast, I’d recommend your mimosa of choice to go with this one! Enjoy!