These deep-fried buns are a firmer denser style of buns that are made, steamed then deep-fried. It is served with a condensed milk dipping you sure will enjoy this. Into the bowl of a stand mixer or a large mixing bowl add flour, sugar, instant dry yeast and baking powder. Give that a whisk just to mix the ingredients together then add warm water attach the hook of the stand mixer and start kneading.

After about 10 minutes of kneading on a two or lower speed, your dough should be well kneaded, if you feel like the dough is a little bit too dry or too wet just adjust with a little bit more flour or water. Remove it from the stand mixer and place the dough into a bowl, cover and let it rest and rise for 60 minutes.

Once proofed, remove the dough from the bowl onto the counter and knead it for 1 to 2 minutes and turn it into a log it should be smooth and not sticking into your hands. Cut the dough into half to three-quarters of an inch. Place them on a steamer and steam the buns on medium-high for 12 minutes and it does get actually quite bigger in size.

After steaming, let the buns cool down for about 10 to 15 minutes then add oil into a saucepan over medium heat( to 180C), let it heat up then fry the buns until the outside gets nice and golden about a minute or two on both sides. Serve these buns warm with a dipping of condensed milk on the side. There is such a big difference between the fried dough and these buns and I think you should try them.


  • All Purpose Flour 200g/ 7Oz
  • Warm Water 90ml
  • Instant Dry Yeast2 g
  • Baking Powder 2 gr

Condensed milk for dipping