Moreish Cinnamon Sugar Mini Bao Doughnuts

Ingredients

1 School of Wok bao flour mix, or homemade bao dough

Approximately 110ml warm water

Vegetable oil, for frying

The Cinnamon Sugar

Caster sugar

Ground cinnamon, about 2 to 10 percent ratio to sugar

Condensed milk, for dipping

Extra flour, for dusting

PREPARATION

Method

1. Make the Bao Dough

Place the bao flour mix into a bowl, removing about 1 tablespoon to reserve for dusting.

Gradually add around 110ml warm water while mixing. You are looking for a soft, Play-Doh consistency. The dough should be slightly moist but not sticky.

Knead using the palms of your hands for 2 to 5 minutes until smooth and elastic. Push forward, fold over and repeat. The dough should become smooth and lose any graininess.

Press your thumbs into the dough. If it stretches smoothly before cracking, it is ready.

Cover and rest for 10 to 15 minutes in a warm place. The dough will not double in size but should feel more elastic.

2. Shape the Mini Bao

Divide the rested dough into 6 equal portions.

Using the traditional pinch and twist motion, shape each piece into a smooth round ball. This creates surface tension and a smooth outer skin.

For simple doughnuts, flatten each ball slightly.

For ring doughnuts, flatten and gently press a hole into the centre.

Place onto parchment squares ready for steaming.

COOKING

3. Steam

Bring a wok of water to a vigorous boil. Steam must be on high heat to build pressure, which helps the dough rise properly.

Place the shaped bao into a steamer basket with space between each.

Steam over high heat for 8 minutes.

Remove and allow to cool slightly. You will notice how much they have risen.

4. Fry

Heat a shallow layer of vegetable oil in a frying pan over medium heat, or deep fry if preferred.

Once hot, add the steamed bao and fry until golden brown on all sides. They will brown quickly, so turn regularly.

Remove and drain briefly.

5. Coat

Mix caster sugar with ground cinnamon. A light touch of cinnamon is key, roughly 2 to 10 percent of the sugar quantity.

While still warm, roll the fried bao doughnuts in the cinnamon sugar until fully coated.

Serve immediately with condensed milk for dipping.

School of Wok Tips

 Knead until completely smooth before resting. Texture matters more than strict timing.

 Steam over a strong, rolling boil to build proper steam pressure and help the bao rise.

 Fry on medium heat so the outside browns evenly without overcooking.

 Roll in cinnamon sugar while still warm so the coating sticks properly.

FAQs

Why steam before frying?

Steaming creates the fluffy interior, while frying gives the crisp golden exterior.

Why did my bao not rise properly?

The steam may not have been strong enough, or the dough was not kneaded until elastic.

Can I deep fry instead of pan fry?

Yes. Deep fry at 180°C for a more even golden finish.