‘Baoyond obsessed’ Prt II

Suppose you’re looking for something sweet, fluffy, buttery and gooey! Then you have stopped at the right place! And if you’re new welcome to the second post of a six-part series called, ‘Baoyond obsessed’ where I take bao dough to the food lab and experiment to see how versatile it is.  Last week Saturday, we tested Asian style pizzas with a bao dough base, and it was remarkably light and crunchy, my handy taste testers enjoyed them and therefore gave it a score of 8 out of 10.
This week we are back with the buns, no, not mine! These were bigger lol.

Who doesn’t love cinnamon rolls and you already know the hype for bao. So put them together with a Lil twist, and you will regret making them because they are SO addictive. They were rated a whopping 9.5 out of 10 by the taste testers, Christine and Kalise adored them. Especially eaten fresh out the oven, so warm and cakey!

Here it is …

Irresistible chai bao buns with milky chai latte frosting!


(Cooking Time: 3hrs)

(Serves: 4-6)


(Bao dough)

  • 370g bao flour Or plain flour
  • Extra flour for kneading
  • 1 teaspoon of baking powder
  • One and a half teaspoons of instant dry yeast
  • Two tablespoons of white sugar Or coconut sugar
  • Two tablespoons of veg oil
  • A pinch of sea salt
  • 100ml semi-skimmed milk
  • 100ml warm water
  • One teaspoon of vanilla extract Or paste

(Chai latte filling)

  • One tablespoon of Spiced Chai Latte
  • 140g muscovado sugar
  • Half a teaspoon of cinnamon
  • 80g light butter

(Milky chai latte frosting)


  1. Firstly, prepare the Bao dough by adding salt, flour, baking powder, sugar and yeast to a large bowl and make a small well for the wet ingredients. Please do not put the salt on top of the yeast as it can deactivate it.
  2. In a separate bowl, mix the wet ingredients together, the oil, milk, vanilla and water and slowly pour it into the well of dry ingredients. Mix it all in until you have a moist dough.
  3. Add a generous amount of flour to a clean surface and begin to knead the dough. Be sure to add enough flour so that dough is soft but not sticky or wet.
  4. Knead the dough for 7 minutes, take breaks if you must because it can get tiring!
  5. Place the dough into a bowl and cover it with a tea towel and keep it in a warm environment for an hour.
  6. Next, prepare the chai filling, in a bowl whisk some butter, sugar and chai latte powder, until smooth. And let it sit to one side.Processed with VSCO with l5 preset
  7. Once the bao dough has doubled, take it out of the bowl and knead it for another 7 minutes.
  8. On a lightly floured surface, roll the dough into a thin, large rectangle.IMG_0252 2
  9. Then thinly spread the chai latte filling onto the dough.
  10. Carefully roll up the dough into a long log.
  11. And use clean thread to cut the dough into even-sized rolls.Processed with VSCO with l5 preset
  12. Gently place the buns into a medium-sized, non- stick tin. Processed with VSCO with l5 preset
  13. Lightly cover the buns with cling film and a clean tea towel and let them proof for an hour at room temperature.
  14. While the buns are proofing, preheat the oven to 190C.
  15. When the buns have doubled in size, put them into the oven for 20 minutes.
  16. Prepare the milky chai latte frosting, mix some vanilla frosting with milk and chai latte powder. And put it into a piping bag with a nozzle ready to drizzle once the buns are ready.
  17. The buns should be golden brown with buttery chai latte filling bubbling in between. YUM!
  18. Lightly drizzle the frosting onto each bao bun.Processed with VSCO with l5 preset

And it’s ready to eat!

These buns are perfect warm out of the oven with custard, vanilla ice cream or eaten by itself.

Hope you love them as much as my family did,

Thank you for reading!

See you soon!

Shanice Harris x




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