Baked Bunny Bao

Need a taste of spring for that special occasion?   This recipe is more challenging than most, but I hope the results are worth it.  I made these for May Day and another batch for Mother's Day.  I did try steaming them, but the flavors come out much stronger when they're baked.  Let me know how this recipe worked for you.  Kneading until elastic is key.  The second batch (not pictured) were a lot prettier.  Remember, don't overheat the Hollandaise.

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Baked Bunny Bao

Taste of China Meets France

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Bun:

4 cups unbleached flour

1 tsp. sugar

1 tsp. salt

4 tbs. unsalted butter, cut into 1/2” cubes

2 1/4 tsp. active dry yeast

1 cup milk

zest of one lemon

Hollandaise Sauce:

3 egg yolks (reserve whites for filling)

juice of one lemon

1 stick of unsalted butter, melted

1/8 tsp. salt

1/8 tsp. white pepper

Filling: 

1/4 pound Black Forest ham, cut into 1/2” squares

1 egg plus egg whites, poached or fried and chopped

3 tbs. wild garlic chives, or two asparagus, finely chopped

Traditionally steamed, these Chinese buns are baked until just golden, adding a buttery crunch to the lemony dough and savory filling.  For buns, sift together dry ingredients except for yeast.  Cut in butter.  Warm milk to 130ºF on stove and dissolve yeast.  Stir in lemon zest and add milk mixture to dry mixture, mixing until all flour is incorpoarted.  Knead on floured surface until elastic, about 15 minutes.  Return to bowl and cover with hot wet towel, about 40 minutes to let dough rise.

To make Hollandaise sauce, have all ingredients ready.  In double boiler or small sauce pan placed inside larger sauce pan filled with about 2” of water, heat water until barely simmering.  Whisk yolk and lemon together, then add to boiler, whisking constantly until the thickness of custard, about 2 minutes.  (Overheated yolks will scramble.) Gradually add melted butter, whisking rapidly after each addition.  Remove from heat.  Stir in salt and pepper.

Pound down dough and form into 3” log.  Cut into 15 slices and roll each slice into a 5” round.  Divide ham, egg, and chives or asparagus between rounds.  Add one tsp. of Hollandaise sauce to each, reserving the rest for dipping.  Pinch each round closed, using a drop or two of water if dough won’t stick.  Turn bun over and mold into an “egg” shape.  For “bunnies”, use kitchen or herb sheers to cut two ears from center of bun toward first third of bun, careful not to cut through dough into filling.  Make eyes by piercing dough with end of chopstick.  Brush bunnies and/or eggs with about one tablespoon of melted butter.  Bake on parchment or greased cooking tray at 425ºF for 20 minutes.  Serve on assortment of edible greens and flowers, such as mesclun and dandelion greens, dill, violets, and nasturtiums.  Makes about 15 servings.