The dough for these sticky buns feels silky smooth, and after baking the crumb stays soft and moist. The buns get their savoury flavour from miso and soy sauce and their stickiness from the sweet chilli glaze. Love spicy food? Drizzle some sweet chilli sauce over the filling before rolling them up and serve the buns with extra sweet chilli sauce for dipping. If you prefer them less spicy, they’re also delicious with mayonnaise mixed with finely sliced spring onions or with some pickled sushi ginger.
Ingredients
- 3½ g active dry yeast
- ¼ tsp sugar
- 20 g Hikari Shinshu Shiro Miso paste
- 20 g Hikari Shinshu Shiro Miso paste
- 30 ml Japanese soy sauce
- 15 ml Japanese soy sauce
- 15 ml toasted sesame oil
- 2 tsp ground ginger
- 300 g plain flour + extra for dusting
- 2 spring onions thinly sliced
- 25 g pickled sushi ginger
- 15 ml sweet chili sauce +extra for brushing and serving
- 10-15 g black sesame seeds
- 18 x 25 cm baking tin, lined with baking parchment
Nutrition Facts
Calories・182kcalCarbohydrates・33gProtein・6gFat・3gSaturated Fat・0.5gPolyunsaturated Fat・1gMonounsaturated Fat・1gSodium・516mgPotassium・92mgFiber・2gSugar・2gVitamin A・5IUVitamin C・0.2mgCalcium・23mgIron・2mg
Instructions
- In a small bowl, mix the 3½ g active dry yeast with 25 ml lukewarm water and the ¼ tsp sugar. Leave for about 10 minutes, or until foamy. Meanwhile, mix 20 g Hikari Shinshu Shiro Miso paste with 30 ml Japanese soy sauce, the 15 ml toasted sesame oil and the 2 tsp ground ginger.
- Combine the 300 g plain flour ,yeast mixture, 125 ml lukewarm water, and the miso mixture in a large bowl and knead into a ball. Add a little extra water if the dough seems dry and crumbly,or a little extra flour if it feels too sticky. Knead the dough on a lightly floured work surface for about 10 minutes until smooth and elastic.
- Place the dough in a large greased bowl, cover with cling film, and leave to rise in a warm place for about 1 hour, or until about double din size. Meanwhile, finely slice the 2 spring onions and mix the remaining 20 g Hikari Shinshu Shiro Miso paste with the remaining 15 ml Japanese soy sauce and the 15 ml sweet chili sauce. Squeeze out the moisture from the 25 g pickled sushi ginger.
- Knead one-quarter of the spring onions into the dough and press or roll it out into a rectangle of about 25 x 30 cm. Reserve one quarter of the spring onions for garnish after the rolls are baked. Place the dough with a short side facing towards you. Leave about 2 cm uncovered along the far short edge and spread the miso mixture evenly over the rest of the dough. Scatter the remaining spring onions and the sushi ginger over the miso mixture. Roll up the dough starting from the edge closest to you and pinch the seam firmly closed. Cut the roll into 8 slices and place them in the prepared tin, cut side up. Cover and leave to rise in a warm place for about 1 hour, or until about doubled in size.
- Preheat the oven to 190°C / 375°F or 170°C / 350°Ffan
- Sprinkle10-15 g black sesame seeds over the rolls and bake for about 30 minutes in the center of the oven. Cover loosely with a sheet of aluminium foil if the top gets too dark.
- Remove from the oven and brush with extra sweet chili sauce. Leave to cool slightly and sprinkle with the reserved spring onions before serving.
