Joe Sasto takes inspiration from his Italian roots to transform a traditional bao bun into an incredible cheese and pepper-filled delight. He calls it a “garlic knot that’s steamed, fluffy, soft and delicious.”
Cook Time
15 minutes
Total Time
4 hr 25 min
Yield
16 buns
Ingredients
1 tablespoon kosher salt
⅓ cup sugar (65 g)
1 tablespoon instant yeast
1 cup whole milk (250 g), room temperature, plus tablespoons
½ cup heavy cream (150 g), room temperature, plus 2 tablespoons
1 large egg, room temperature
1 cup all purpose flour (125 g)
3 cups bread flour (375 g)
nonstick cooking spray, or olive oil, for greasing
Cheese Filling
1 cup provolone cheese (100 g)
1 cup fresh mozzarella cheese (100 g)
¼ cup grated parmesan cheese (25 g)
½ cup shredded mozzarella cheese (50 g)
1 ½ cups whole milk ricotta cheese (375 g)
1 tablespoon coarsely ground black pepper, or to taste
1 pinch kosher salt
Garlic Butter
1 stick unsalted butter
2 cloves garlic, grated
¼ cup fresh parsley (10 g), chopped
Nutrition Info
Calories 295
Fat 13g
Carbs 31g
Fiber 1g
Sugar 4g
Protein 13g
How to Make It
1. Step
In a small bowl or container, whisk together the salt, sugar, and yeast. In a medium bowl or container, whisk together the milk and cream. Add the sugar mixture and egg to the milk mixture and stir to combine.
2. Step
In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and bread flour.
3. Step
Add the wet ingredients to the flour mixture and mix on medium speed for 15–18 minutes, scraping down the sides of the bowl occasionally, until the dough is smooth and supple and is pulling away from the sides of the bowl.
4. Step
Transfer the dough to a large greased bowl and cover with plastic wrap. Let sit in a warm place for 1–2 hours, until doubled in size. Clean the stand mixer bowl.
5. Step
While the dough is resting, make the filling: Dice the Provolone and fresh mozzarella and add to the bowl of a stand mixer fitted with the paddle attachment, along with the Parmesan, shredded mozzarella, ricotta, ground peppercorns, and salt. Mix on low speed until well combined, 2–3 minutes. Transfer to an airtight container and refrigerate until ready to use.
6. Step
After the dough has rested, punch down to release the natural gases. Turn the dough out onto a clean surface and divide into 16 70-gram portions.
7. Step
Shape each dough portion into a ball by rolling on the surface, gathering excess dough toward the bottom to keep the top taut. Arrange the balls seam-side down on the surface or a baking sheet and cover with a damp towel. Let rest until doubled in size again, 30–45 minutes.
8. Step
While the buns are resting, make the garlic butter. Melt the butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 1–2 minutes. Remove the pot from the heat and stir in the parsley. Set aside until ready to use.
9. Step
Working one at a time, flatten the edges of a bun and make a divot in the center. Fill the divot with 2 tablespoons of the cheese mixture. Pull the edges of the dough around the filling and seal the bun. Repeat with the remaining buns and filling.
10. Step
Arrange the buns seam-side up on the surface. Cover again and let rest for 40 minutes, until risen again.
11. Step
Fill a large pot ⅓ of the way with water and bring to a boil over high heat.
12. Step
Line a steamer basket, or as many as you have, with parchment paper and lightly grease with nonstick spray. Working in batches as needed, add the buns to the basket, making sure they don’t touch each other.
13. Step
Cover the basket and carefully transfer to the pot. Cover the pot and cook for about 10 minutes, until the buns have expanded and the dough is cooked through. Repeat with the remaining buns if needed.
14. Step
Remove the buns from the steamer basket and brush with the garlic butter.
