These breakfast bao buns wrap fluffy dough around maple-ginger glazed sausage for a bold, flavorful start to your day. Sweet, savory, and packed with spice, they’re a tasty upgrade from your average breakfast biscuit.

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Name: Breakfast Bao Buns
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 8
Cuisine: not set
Ingredients: For the Bao Buns; 1/3 cup water warm; 1/2 cup whole milk warm; 1 tbsp active dry yeast; 4 tbsp sugar; 2 tbsp neutral oil; 2 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; For the Maple-Ginger Glazed Sausage; 12 oz ground pork sausage; 1/4 cup pure maple syrup; 1 tbsp fresh ginger minced; 1 tsp soy sauce; 1/2 tsp garlic powder; 1 tsp crushed red pepper; 1 tsp lime juice; Suggested Toppings for Garnish: red chiles cilantro, sesame seeds, scrambled eggs, or omelet strips

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INGREDIENTS

For the Bao Buns
1/3 cup water warm
1/2 cup whole milk ; warm
1 tbsp active dry yeast
4 tbsp sugar
2 tbsp neutral oil
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
For the Maple-Ginger Glazed Sausage
12 oz ground pork sausage
1/4 cup pure maple syrup
1 tbsp fresh ginger ; minced
1 tsp soy sauce
1/2 tsp garlic powder
1 tsp crushed red pepper
1 tsp lime juice
Suggested Toppings for Garnish: red chiles ; cilantro, sesame seeds, scrambled eggs, or omelet strips

Servings

INSTRUCTIONS

Combine water, milk, yeast, sugar, and oil in a measuring cup and rest for 10 minutes.

Whisk together the dry ingredients in a large bowl. Pour in the milk mixtures and stir to form a ball. Move the dough to a lightly floured surface and knead for 3 to 4 minutes, or until the dough is smooth.

Return the dough to the bowl, cover, and rest for 2 hours, or until tripled in size.

Place the dough on a lightly floured surface and roll to ¼” thick. Cut the dough into 3 ½” circles and brush the tops lightly with oil. Fold each circle in half and rest for 30 minutes.

While the dough is resting, combine the maple syrup, ginger, soy sauce, garlic powder, red pepper, and lime juice in a small bowl. Set aside.

Patty the sausages into 3” discs and cook in a skillet over medium heat until done.

Remove from the heat and toss in the maple glaze. Cover and set aside.

Place a large skillet and fill with water to a depth of almost 1”. Heat over medium-low until the water is at a gentle simmer.

Line a steamer basket with parchment paper and poke several holes to allow steam to enter. Arrange the bao bun dough in a single layer, leaving at least 1” space between each bun. You might need to steam the dough in batches.

Steam the bao buns for 8 to 12 minutes, before placing the lid ajar and steaming for an additional 2 to 3 minutes. Remove from the steaming basket and place on a damp piece of parchment paper.

Add a sausage patty to each bao bun and drizzle with maple glaze. Serve alongside toppings and enjoy!

NOTES

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Breakfast Bao Buns

For the Bao Buns
1/3 cup water warm
1/2 cup whole milk warm
1 tbsp active dry yeast
4 tbsp sugar
2 tbsp neutral oil
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
 For the Maple-Ginger Glazed Sausage
12 oz ground pork sausage
1/4 cup pure maple syrup
1 tbsp fresh ginger minced
1 tsp soy sauce
1/2 tsp garlic powder
1 tsp crushed red pepper
1 tsp lime juice
 Suggested Toppings for Garnish: red chiles cilantro, sesame seeds, scrambled eggs, or omelet strips