Soft Fried Buns

Why You’ll Love This Recipe

I love this recipe because it gives me buns with a beautiful contrast in texture. The outside becomes lightly crisp while the inside stays tender and airy. I also like how versatile these buns are, since I can leave them plain or add a filling for a completely different result. Another reason I keep coming back to this recipe is that the ingredients are basic and easy to work with, which makes it great for both everyday cooking and special treats.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 150 ml lukewarm milk
• 70 ml lukewarm water
• 7 g instant yeast
• 12 g honey
• 400 g all-purpose flour
• 7 g salt
• 30 g unsalted butter, room temperature

directions

I start by combining the lukewarm milk, lukewarm water, instant yeast, and honey so the yeast can begin to activate. Then I add the all-purpose flour and salt, mixing until a dough starts to form.

I knead in the room-temperature butter and continue working the dough until it becomes smooth and elastic. After that, I let the dough rest and rise until it becomes light and puffy.

Once the dough has risen, I divide it into portions for 10 buns. If I want smaller buns, I divide the dough into 20 smaller portions, about 30 to 35 grams each.

I shape each portion into a bun, adding a cooled filling if I want a sweet or savory version. I make sure the filling is completely cool before sealing it inside the dough.

Then I fry the buns in oil, keeping the temperature steady so they cook evenly. I fry them until the outside is golden and crisp while the inside stays fluffy and soft.

I serve them fresh for the best texture, though I can also reheat them later to bring back some of their crispness.

Servings and timing

This recipe makes 10 buns.

The prep time is 20 minutes, the cook time is 15 minutes, and the total time is 2 hours and 35 minutes. That total includes the resting and rising time needed for the dough.

Variations

I like making these buns in different ways depending on the occasion. For a savory version, I can fill them with cheese, seasoned potatoes, or cooked vegetables. For a sweet option, I can use chocolate, sweetened cream cheese, or fruit preserves.

I also like leaving them plain and serving them on the side of soups, stews, or breakfast spreads. When I want smaller portions for snacks or parties, I make mini buns using the note in the recipe and divide the dough into 20 smaller pieces.

storage/reheating

I store leftover buns in an airtight container once they have cooled completely. They are best enjoyed fresh, but I can keep them for a short time at room temperature if I plan to eat them soon.

For reheating, I prefer using the oven because it helps restore the crisp exterior. I warm them just until heated through so the inside stays soft and the outside gets some of its texture back.

FAQs

Can I make these buns without filling them?

Yes, I can absolutely make them plain. They are delicious on their own and still have that crisp outside and fluffy inside.

Why does the filling need to be cooled completely?

I make sure the filling is cooled because warm filling can soften the dough too much and make sealing difficult. It can also affect the texture while frying.

How do I keep the buns from becoming greasy?

I keep the frying oil at a steady temperature so the buns cook properly without absorbing too much oil. This helps them stay crisp instead of greasy.

Can I make mini versions of these buns?

Yes, I can divide the dough into 20 smaller portions, about 30 to 35 grams each. This is a great option when I want bite-sized buns for sharing.

What is the best way to serve these buns?

I think they are best served fresh while the outside is still crisp. I can enjoy them plain or pair them with sweet or savory fillings depending on my mood.

Conclusion

I really enjoy how easy and flexible these soft fried buns are. The crisp outer layer and fluffy center make them stand out, and I like that I can change the filling to suit any meal or snack. Whether I serve them plain or stuffed, they are a comforting homemade treat that always feels worth making.