Cuisine
Time
2 hr 30 mins mins
Servings
5 people people
1. First, make one portion of bao dough: either from a School of Wok DIY Bao Bun Kit (available here), or Jeremy’s recipe from homemade bao dough (which can be found here). Place your kneaded dough ball into a bowl, covered with cling film, and leave to prove at room temperature for 10 minutes if using the kits, or 1-1.5 hours if making the dough from scratch.
2. When proved, remove the bao dough from the bowl, and roll it into a long cylinder. Using your hands, separate the cylinder into even chunks - 6 pieces if using the Bao Bun Kits, or approximately 10 if using Jeremy’s recipe. Next, roll each piece of dough in your hands to form a smooth ball. (Hint: while rolling the dough in the palm of your hand may be easiest, the School of Wok way to get a perfectly smooth dough ball is the ‘pinchy pinchy, twisty twisty’ method, as Jeremy demonstrates in this video).
3. Now, choose your shape! To make a traditional whole doughnut, simply flatten each ball with the palm of your hand and leave to one side; or to make a ring doughnut, flatten the dough before using your thumb to push a hole through the centre, twisting the dough around your thumb to smooth the edges. It’s up to you!
4. If you made the dough from scratch, finally cover the doughnuts with a damp cloth and set aside to rest for a further 15-20 minutes before cooking. Skip this step if you used the kit!
