Golden Sweet Steamed Buns with Raisins and Pecans
These sweet steamed buns are made with sweet potato in the dough for a sweetened, golden bread. The exterior is sleek and shiny, with fluffy, light bread inside. The middle of each bun is stuffed with a sweet, sticky mix of raisins, pecans, chia seeds, maple and cinnamon. They’re the type of snack that has you thinking about your next roll before you can finish the one in your hand. Steamed buns are a little time consuming, but not very tricky. They’re the perfect recipe to try when you’re feeling adventurous!
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The Smell of Yeast
I don’t do it often, but something magical happens every time I bake with yeast. As the sugar and yeast mix together, the scent rises up and I’m transported back to being a five year old, in kindergarten, surrounded by freshly made bread. I went to a Waldorf kindergarten, where snack time is often heralded by the smell of bread in the oven, typically made with whole wheat flour and sweetened with honey. At the time, it honestly didn’t do much for me- it was a little bit too “healthy” for my childhood preferences, but to this day the slightest whiff of yeast brings me back to playing house with scarves and building with wooden blocks. Smell is a powerful trigger for memory, and I treasure that every time I make a yeasted bread.
Looking for Yeasted-Breads? Try one of these!
- Garlic and Herb Vegan Nettle Breadsticks (Urtica dioica)
- Vegan Santa Lucia Buns with Saffron and Cardamom
- Arugula Topped Mushroom Flatbreads
- Golden Milk Turmeric Vegan Cinnamon Rolls
- Simple Buckwheat Pizza Dough
Magical Recipe Inspiration Moments
Throughout this period (currently in the midst of Covid19 stay at home/social distancing), I’ve been having trouble with recipes. I have less time to use my kitchen, and only grocery shop once every two weeks or less. My usual style of recipe making involves going to the store almost daily, to get any last minute ingredients a recipe needs or anything I’ve used up. Now I have to make do with what’s around, which can be tough when you need to remake a recipe several times to get it perfect. I only keep so much of any one ingredient on hand, so it can be hard to perfect a recipe without running out. This recipe provided a little ray of sunshine for me- the idea came out of nowhere- I really don’t know what inspired me to make them- but I had just enough sweet potato to make this twice. The first batch was more or less perfect, which meant I simply had to make the sweet steamed buns again with the remaining sweet potato, photograph them, and get to writing. These are the little moments to celebrate.
Different Steamer Types
Let’s take a quick moment here to talk about steaming- it’s a great method to cook food through without using oil and retaining moisture, although many foods and dishes aren’t well served with this technique. I’m not much of a steamer myself, other than when making seitan or steamed buns. Steamers vary in size, but for steamed buns a bigger steamer is better, as the buns need room to grow. A bamboo steamer is also the best choice in terms of type, as the buns are less likely to stick. Bamboo steamers are inexpensive, so if you can I recommend getting one- here is a good guide on how to use it. You could also use a metal steamer to make these buns, but take extra care to line the steamer so they don’t stick. I would not recommend a microwavable steamer here- I haven’t tried it myself, but I can’t imagine the texture would be the same.
Making Sweet Steamed Buns
Making these sweet steamed buns is a slow process, but well worth the time. Start by making your dough- mash the cooked sweet potato well, mix with the other ingredients and kneed in a mixer. You could kneed by hand if you like, but prepare to do it for a while. Make sure you balance your sweet potato with the flour- try to get 250 grams of sweet potato, but if you’re a little short, hold back on some of the flour as well so you only have a slightly sticky dough. Once the dough is made, it needs to be set aside to rise for about an hour, or until it doubles in size. Try to find a warm place- I leave mine in my oven, with just the oven light on and no heat. While the dough is rising, you can prepare your filling by processing or blending the ingredients together. You don’t want a totally smooth paste, but you don’t want large chunks of walnuts either. Pulse until the texture is perfect.
Once the dough has risen, divide it into a dozen small balls. Take one of the balls and smooth it into a disk in your palm. Place about a tablespoon of the filling in the center of the disk, and pinch the sides together at the top. Smooth the pinched part of the bun gently rolling it on the counter, and then place the pinched side down on a baking sheet. Repeat, until they’re all done, and then let them proof again- just for 10 or so minutes. You can set up your steamer while you wait. Make sure to line the steamer, or else your buns will stick. I use a reusable mat, but you can also use wax paper or cheesecloth. Steam the buns in batches for 20 minutes, and make sure to remove them right away from the lining once cooked to stop them sticking.
Golden Sweet Steamed Buns with Raisins and Pecans
Ingredients
- 1-2 sweet potatoes (about 250g. total)
- 4 cups (480g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¾ cup soymilk (or other plant-based milk)
- 2 ¼ tsp. instant yeast
- Pinch of salt
- 1 cup raisins
- 2/3 cup raw pecans
- 2 tbsp. chia seeds
- 2 tbsp. maple syrup
- ½ tsp. cinnamon
Instructions
- Cook your sweet potato- you may boil or roast it if you wish, but I simply cooked mine in the microwave by piercing it with a fork several times, and microwaving on high heat for 5 minutes, or until the potato was soft and cooked through. Remove the sweet potato skin, measure out 250 grams, and place in the bowl of your stand mixer. Use a potato masher to mash it smooth.
- Add the plant-based milk to the potato and stir. Once well combined, add all the other ingredients for the dough and mix with a spoon to create a smooth and slightly sticky dough. Use a dough hook to kneed for 5-8 minutes, until the dough is smooth. Place the dough in a lightly oiled bowl in a warm place, and allow to rise for about an hour until the dough has doubled in size.
- While the dough rises, prepare your filling. Place all the filling ingredients in a food processor or blender, and pulse until you have achieved a sticky, mince-like filling. Set aside.
- Once the dough has risen, punch it down. Prepare a baking sheet with a silicone mat or wax paper, and divide the dough into 12 even balls. Take a ball, and use your hands to flatten it into a disc, about 3-4 inches across. Place a tablespoon of the filling in the center of the disc, and bring the edges up, pinching them together at the top to close the bun. Lightly roll the bun to seal it, and place on the prepared baking sheet. Repeat with the remaining dough. Once all the buns are formed, let them sit on the baking sheet to proof for another 10-15 minutes.
- In the meantime, set up your steamer. Line the bottom of your steamer with cheesecloth or a mat, and bring your water to a boil. Once ready, place your buns inside, cooking them in batches and leaving plenty of room between them for them to grow. Cover the steamer, and let the buns steam for 20 minutes. Remove from the cheesecloth quickly to avoid sticking, and repeat until all the buns are cooked. Enjoy fresh.
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