These sesame scallion buns bring the savoury flavours of Chinese scallion pancakes into a warm, fluffy baked bread. The dough bakes into golden spirals with crisp sesame seeds on the surface and delicate layers inside. Each layer is brushed with scallions infused in hot oil, giving the buns their aromatic, savoury richness.

As they bake, the kitchen fills with the smell of toasted sesame and fragrant scallions. Served warm, the buns easily pull apart into tender layers that are glossy with scallion oil and deeply satisfying.

They are best enjoyed fresh from the oven while the layers are still soft and steamy.

Ingredients

For the dough:

•  ½ cup whole milk

•  3 tablespoons sugar

•  1 packet (7 g or 2¼ teaspoons) active dry yeast

•  2⅓ cups all-purpose flour, plus extra for dusting

•  1 teaspoon fine salt

•  3 tablespoons cold unsalted butter, cubed (plus more for greasing)

•  1 large egg

•  White sesame seeds, for topping

For the scallion filling:

•  ¼ cup grapeseed or canola oil

•  2 bunches scallions, thinly sliced (halve thicker stalks lengthwise first)

•  1 teaspoon fine salt

Method

1. Activate the yeast

Gently warm the milk until it feels just lukewarm. Stir in the sugar until dissolved, then sprinkle the yeast over the milk. Let it sit for about 5 minutes, or until the mixture becomes foamy.

2. Make the dough

In the bowl of a stand mixer, combine the flour and salt. Add the cubes of cold butter and mix with the paddle attachment on low speed until the mixture resembles coarse crumbs.

Create a well in the centre and pour in the yeast mixture along with the egg. Mix until a rough dough forms. Switch to the dough hook and knead on low speed for 10–15 minutes, scraping down the sides of the bowl when needed, until the dough becomes smooth, elastic, and slightly tacky.

Lightly butter a large bowl, place the dough inside, cover with a kitchen towel, and allow it to rise in a warm place for about 1½ hours, or until doubled in size.

3. Prepare the scallion oil

While the dough is rising, heat the oil in a small saucepan over medium-high heat until it begins to shimmer and is nearly smoking. Remove it from the heat and immediately add the sliced scallions and salt. Stir well and allow the mixture to cool so the flavours can infuse.

4. Roll and fill the dough

Once the dough has risen, gently punch it down and transfer it to a lightly floured work surface. Roll it into a rectangle about 20 × 12 inches and roughly ¼-inch thick, positioning the longer edge closest to you.

Spread the scallions evenly across the dough, leaving a 1-inch border along the far edge. Reserve any remaining oil for later.

5. Shape the buns

Starting with the edge closest to you, roll the dough into a loose log. Pinch the seam to seal it. Using a serrated knife, cut the roll into 12 equal pieces.

Place the buns cut-side up on a parchment-lined baking sheet, spacing them evenly. Gently loosen the layers and tuck in any stray ends.

6. Proof

Sprinkle sesame seeds over the tops. Cover the tray loosely with a towel and allow the buns to proof for about 20 minutes.

If you prefer to bake them later, cover with lightly greased plastic wrap and refrigerate overnight.

7. Bake

Preheat the oven to 375°F (190°C). If the buns were refrigerated, let them sit at room temperature until they puff slightly.

Bake for around 20 minutes, or until golden brown.

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Brush the hot buns with the reserved scallion oil as soon as they come out of the oven. Serve warm and pull apart to enjoy the soft, layered texture.

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