Gianduja Bao Buns

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recipe by Gabriella Boite à sucre https://gabriellaboiteasucre.fr/

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    308
based on 4 ratings

These delicious bao buns have a Gianduja filling made from hazelnuts, caramel and chocolate. Crush the nuts and caramel with a rolling pin, or a Food processor attachment, if you have one. Once your bao buns are ready to cook, they will need to be steamed for 10 minutes and served hot. Bao buns are traditionally cooked by steaming: you would need a pan of hot water to boil on the stove, and then to place a steamer on top of the pan. Place the buns in the steamer tray when the water is boiling and steam cook them for 10 minutes. User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 20, 2024

Ingredients

  • Milk chocolate icon
    Milk chocolate
    90 g
  • Hazelnuts icon
    Hazelnuts
    110 g
  • Caster sugar icon
    Caster sugar
    55 g
  • Whipping cream icon
    Whipping cream
    50 g
  • Water icon
    Water
    125 g
  • Quick-rise yeast icon
    Quick-rise yeast
    7 g
  • Sea salt icon
    Sea salt
    1 pinch
  • All purpose flour icon
    All purpose flour
    250 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Chef Patissier XL
  • kCook icon Baking tray - medium
  • kCook icon Baking tray - large
  • kCook icon Saucepan
  • kCook icon Large resealable plastic bag
  • kCook icon Easywarm bowl
  • kCook icon Demisphere mold
  • kCook icon Lightly floured surface

Step preview

  1. Pre-heat oven - 160°C
  2. Line a clean baking tray with parchment paper
  3. Add hazelnuts to the baking tray
  4. Bake until toasted - 15 min, 160°C
  5. Remove from oven and let cool
  6. Line a clean baking tray with parchment paper then set aside
  7. Add caster sugar to a clean saucepan
  8. Heat until light golden - medium-high heat
  9. Pour caramel into baking tray carefully
  10. Set aside and let cool
  11. Break the caramel into small pieces
  12. Transfer caramel to large resealable plastic bag
  13. Transfer nuts to large resealable plastic bag
  14. Crush into pieces until fine then set aside
  15. Attach Creaming beater
  16. Add milk chocolate to the EasyWarm Bowl
  17. Mix with splashguard fitted until completely melted - 10 min, 7, Stir 1
  18. Transfer content of large resealable plastic bag to EasyWarm Bowl
  19. Mix with splashguard fitted until well combined - 1 min, Speed 1
  20. Spoon content of EasyWarm Bowl into demisphere mold evenly
  21. Freeze and continue
  22. Clean EasyWarm Bowl
  23. Attach Dough Tool
  24. Add whipping cream, water, quick-rise yeast, sea salt and all purpose flour to the EasyWarm Bowl
  25. Knead with splashguard fitted - 5 min, Speed 1
  26. Remove Dough Tool
  27. Prove with splashguard fitted - 45 min, 2
  28. Remove the Gianduja from the freezer
  29. Transfer content of EasyWarm Bowl to lightly floured surface
  30. Divide into 8 equal pieces
  31. Roll into a ball
  32. Roll out into a circle
  33. Place one piece of Gianduja into the centre of the rolled out dough
  34. Seal tightly
  35. Repeat with the rest
  36. Cover with kitchen towel
  37. Prove - 15 min
  38. Steam - 10 min
  39. Serve hot
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