Sesame Scallion Buns
These sesame scallion buns take everything irresistible about Chinese scallion pancakes and transform it into a soft, pull-apart baked bun. Crisp and sesame-studded on the outside, tender and buttery within, each spiral is layered with fragrant scallions gently sizzled in oil to release their savoury depth while keeping their bright green freshness. As they bake, the aroma fills the kitchen, and when you pull them apart warm from the oven, steam rises carrying the unmistakable scent of toasted sesame and scallion. They are at their very best served fresh, when the layers are soft, glossy with scallion oil, and impossible to resist.
Ingredients
For the buns:
½ cup whole milk
3 tablespoons sugar
1 packet active dry yeast (7 g or 2¼ teaspoons)
2⅓ cups all-purpose flour, plus extra for rolling
1 teaspoon fine salt
3 tablespoons cold unsalted butter, cut into cubes, plus extra for greasing
1 large egg
White sesame seeds, for sprinkling
For the scallion filling:
¼ cup grapeseed or canola oil
2 bunches scallions, trimmed and very thinly sliced (thicker ones halved lengthwise first)
1 teaspoon fine salt
Step-by-step recipe
1. Warm the milk until it is just lukewarm to the touch. Stir in the sugar until dissolved, then add the yeast and let it stand for about 5 minutes, until foamy.
2. In the bowl of a stand mixer, combine the flour and salt. Add the cold butter and mix on low speed with the paddle attachment until the mixture resembles coarse crumbs. Make a well in the centre and add the foamy milk mixture and the egg. Mix on low until a shaggy dough forms. Switch to the dough hook and knead on low speed for 10 to 15 minutes, scraping the bowl as needed, until the dough is smooth, elastic, and slightly sticky. Lightly butter a large bowl, transfer the dough to it, cover with a clean kitchen towel, and let rise in a warm place until doubled in size, about 1½ hours.
3. While the dough rises, prepare the scallions. Heat the oil in a small saucepan over medium-high heat until shimmering and nearly smoking. Remove from the heat and carefully add the scallions and salt. Stir well, then set aside to cool and infuse.
4. Once the dough has risen, gently press it down to deflate and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 20 inches wide and 12 inches long, about ¼ inch thick, with the long edge facing you. Spoon the scallions over the dough, reserving any excess oil, spreading them evenly to the bottom and side edges while leaving a 1-inch border along the top edge.
5. Starting from the edge closest to you, roll the dough into a loose spiral. Pinch the seam to seal. Using a serrated knife, cut the roll into 12 even pieces. Arrange them cut-side up on a parchment-lined baking sheet, spacing them evenly apart. Gently pull the layers apart slightly and tuck in any loose ends.
6. Sprinkle the buns generously with sesame seeds, cover loosely with a towel, and let proof for 20 minutes. Alternatively, cover with lightly greased plastic wrap and refrigerate overnight for baking the next day.
7. Heat the oven to 375°F (190°C). If the buns were refrigerated, allow them to come to room temperature and puff slightly before baking. Bake for about 20 minutes, until golden brown. As soon as the buns come out of the oven, brush them with the reserved scallion oil. Serve hot or warm, pulling them apart while the layers are soft and the aroma is at its peak.
