Something sweet for recipe #9 in our Chinese Lunar New Year Celebration series. Yes, you read that right. This dim sum is baked, not steamed. A twist on the delicious steamed buns, I used the the dough for Brioche from the book Artisan Bread in Five Minutes a Day. Cutting a one pound portion from my dough in the refrigerator, I divided it into 8 equal portions, stuffed it with red bean paste, shaped and baked for 30 minutes and voila! I have these yummy red bean paste rolls. That’s probably what I should call it! How’s that for East Meets Artisan? I know. Not funny. Anyway, I used ready-made red bean paste but if you feel like making your own, my new foodie friend Immiko tells you how to make red bean paste in her blog. The easiest I have seen!
This recipe makes four loaves from the Brioche Dough recipe from Artisan Bread in Five Minutes a Day. I used only a quarter of the recipe to make 8 rolls. Nope, I didn’t divide the recipe below into 4. I mixed the whole shebang, took only a quarter and kept the rest in my refrigerator waiting for my next recipe!!
- 1 1/2 cups lukewarm water
- 1 1/2 tbs granulated yeast
- 1 1/2 tbs salt
- 8 eggs, lightly beaten
- 1/2 cup honey
- 3 sticks butter, melted plus some for greasing pan
- 7 1/2 cups unbleached all purpose flour
- egg wash (1 beaten egg with 1 tbs water)
- Mix yeast, salt, eggs, honey and melted butter with water in a bowl.
- Mix in the flour without kneading using a wooden spoon or your hands.
- Cover and allow to rest at room temperature until dough rises and collapses, approx 2 hours.
- Cut off a 1-pound portion and put the rest in a lidded container and refrigerate for up to 5 days or freeze.
- Dust the 1-pound portion with flour and then shape into a ball. Divide into 8 equal portions. At this point, shape each portion into a ball, flatten into a circle and add 1 tbs of red bean paste at the center. Fold over and re-shape into a ball. Repeat with the rest of the rolls.
- Allow to rest for 1 hour and 20 minutes.
- Preheat oven to 350F. Using a pastry brush, brush the top of the crust with egg wash. Sprinkle with black sesame seed on top.
- Bake for 35 to 40 minutes or until golden brown.
- Cool in a wire rack.