Spelt bao buns are soft, pillowy steamed buns made with light spelt flour, filled with mushrooms cooked down in a sticky soy and ginger glaze. Spelt gives the dough a nutty edge and a tender crumb once steamed.
Bao dough gets tricky if you overwork it, and spelt has less elastic gluten than all-purpose flour. I knead it just until smooth, about 8 minutes, and let it rise somewhere warm and draft-free.
The mushroom filling comes together in one skillet while the buns rise. Shiitake or cremini both work, and the sauce reduces to a glossy glaze in under 5 minutes.
These buns freeze well after steaming, so I usually double the dough and keep half unfilled in the freezer for a quick lunch later.
Why You’ll Love This Recipe
- Spelt flour gives the buns a soft, nutty crumb
- Mushroom filling is fully vegan and budget-friendly
- Buns and filling can both be made ahead
- Freezes well for a fast weeknight lunch
Ingredient Notes
- light spelt flour: Gives the softest crumb here. Whole spelt works too but makes a denser, flatter bun.
- instant yeast: Check the expiry date since older yeast won’t make the dough rise properly.
- cremini or shiitake mushrooms: Shiitake gives a deeper, more savory bite. Cremini is milder and cheaper.
- soy sauce: Regular soy sauce works for the glaze. Tamari is a gluten-free swap if you need it for the sauce only.
- cornstarch: Mixed with a little water first, it thickens the sauce into a glossy coating in under 2 minutes.
- sesame oil: Add it off the heat at the end so the toasted aroma stays strong.
Soft Steamed Spelt Bao Buns with Sticky Mushrooms
Description
Light spelt flour gives these steamed buns a tender, slightly nutty crumb, and the mushroom filling reduces to a sticky glaze in one skillet.
Ingredients
Dough
Sticky Mushrooms
To Serve
Instructions
Make the Dough
- Whisk the warm water, yeast and sugar together in a small bowl. Let sit 5-10 minutes until foamy on top.
- In a large mixing bowl, whisk the spelt flour, baking powder and salt. Make a well and pour in the yeast mixture and oil.
- Mix to a shaggy dough, then knead on a lightly floured surface for 8 minutes until smooth and slightly tacky. Spelt has less structure than wheat, so avoid over-kneading.
- Place the dough in an oiled bowl, cover, and let rise in a warm spot for 60 minutes until doubled.
Shape and Steam the Buns
- Punch down the dough and divide into 10 equal pieces, about 55 g each. Roll each into an oval about 10 cm long.
- Brush each oval lightly with oil, fold in half, and set on an 8 cm parchment square in the steamer basket, leaving 2 cm between buns.
- Cover the buns loosely and let proof 25-30 minutes until visibly puffy.
- Steam over simmering water, in batches if needed, for 12 minutes until the buns look matte and spring back when pressed. Keep the lid on the whole time.
Make the Sticky Mushrooms
- Heat the oil in a 26 cm skillet over medium-high heat. Add the garlic and ginger and stir 30 seconds until fragrant.
- Add the sliced mushrooms in a single layer and cook 5-6 minutes, stirring occasionally, until browned and the released liquid has mostly evaporated.
- Stir in the soy sauce, rice vinegar, brown sugar, water and sesame oil. Simmer 2 minutes.
- Add the cornstarch slurry and cook 1-2 minutes, stirring, until the sauce turns glossy and coats the mushrooms.
Assemble
- Open each steamed bun and fill with the sticky mushrooms. Scatter over spring onion and sesame seeds and serve warm.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 351kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 1.5g8%
- Sodium 620mg26%
- Potassium 260mg8%
- Total Carbohydrate 62g21%
- Dietary Fiber 4g16%
- Sugars 9g
- Protein 12g24%
- Vitamin A 20 IU
- Vitamin C 2 mg
- Calcium 30 mg
- Iron 2 mg
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.2 mg
- Riboflavin 0.15 mg
- Niacin 2 mg
- Vitamin B6 0.2 mg
- Folate 30 mcg
- Phosphorus 150 mg
- Magnesium 40 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Proof shaped buns until visibly puffy before steaming or they turn out dense.
- Wrap the steamer lid in a cloth to stop condensation dripping onto the buns.
- Cook mushrooms in one layer so they brown instead of steaming.
- Double the dough and freeze half unfilled for a faster next batch.
