In a small bowl or measuring cup, combine ⅓ cup warm water (100-110°F), ½ cup warm whole milk (100-110°F), 1 tablespoon active dry yeast, and 4 tablespoons granulated sugar. Stir gently until the yeast is dissolved. Let the mixture sit for 5-10 minutes until it becomes foamy and bubbly on top. This step ensures the yeast is alive and active. If your yeast doesn’t bubble, it may be expired, or your liquid may have been too hot (which kills the yeast) or too cold (which doesn’t activate it).

In a large mixing bowl or the bowl of a stand mixer, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon fine-grained salt. These ingredients form the base of the bao dough. The baking powder gives the buns extra fluffiness, while the salt enhances the overall flavor.

Pour the activated yeast mixture and 2 tablespoons vegetable oil into the dry ingredients. Using a stand mixer with a paddle attachment, mix on low speed until a rough dough forms. Once combined, switch to the dough hook attachment and knead on medium speed for 5-7 minutes until the dough becomes smooth, elastic, and slightly tacky. If kneading by hand, transfer the dough to a lightly floured surface and knead for the same amount of time until you achieve the right texture.

Lightly grease a large mixing bowl with oil. Place the dough inside, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise at room temperature for 1-2 hours, or until it triples in size. The ideal room temperature for rising is 75-80°F. If your kitchen is cooler, you can place the bowl in a slightly warm oven (turned off) to help it rise faster.

Once the dough has risen, lightly flour your work surface and roll the dough out to ¼-inch thick. Using a 3-inch round cutter, cut out circles from the dough. Gather the scraps, re-roll, and continue cutting until you have used all the dough. This recipe makes 15 bao buns.

Lightly brush one side of each dough circle with oil—this prevents them from sticking together when folded. Place a chopstick in the center of the circle and fold the dough in half over the chopstick to create a half-moon shape. Gently press down on the fold, then carefully remove the chopstick. This method ensures that once steamed, the buns will easily open for filling.

Place each shaped bun on a piece of parchment paper, ensuring they have a little space between them. Cover lightly with a towel and allow them to rise for another 30 minutes. This second rise helps the buns develop their signature fluffiness.

Set up a bamboo steamer, metal steamer, or any steaming method you prefer. Arrange the buns inside, leaving space between them as they will expand. Steam over medium-high heat for 8-10 minutes, or until the bao buns are puffy, soft, and cooked through. Once done, carefully remove them from the steamer and let them rest for a couple of minutes before serving.

Gently open the buns and fill them with your favorite ingredients! Classic bao bun fillings include:

Braised pork belly with hoisin sauce and scallions

Crispy tofu with pickled vegetables

Korean fried chicken with spicy mayo

Sweet options like Nutella and banana

Enjoy these light, fluffy, and versatile bao buns, fresh or frozen for later use!