Soft Fried Buns

Why You’ll Love This Recipe

I love how versatile these buns are, since I can keep them simple or turn them into sweet or savory treats. The dough is easy to work with, and the frying gives them a beautiful golden crust while keeping the inside light and airy. I also enjoy how they feel like a homemade bakery treat without being too complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

150 ml milk (lukewarm)
70 ml water (lukewarm)
7 g instant yeast
12 g honey
400 g all-purpose flour
7 g salt
30 g unsalted butter (room temperature)

Directions

I start by stirring the yeast into the lukewarm milk, water, and honey, then let the mixture rest until it becomes foamy.

Next, I add the flour, salt, and butter, then knead everything together until the dough becomes smooth and elastic.

I let the dough rise in a warm place until it doubles in size, which usually takes about 1 to 1.5 hours.

Once risen, I divide the dough into 10 equal pieces and shape each one into a ball. If I want filled buns, I add the filling at this stage before sealing them.

I let the shaped buns rest for another 30 to 40 minutes until they become puffy.

I heat oil to 175°C (350°F), then fry the buns in small batches until they turn golden brown on all sides.

Finally, I remove them from the oil, drain them on paper towels, and serve them plain, dusted with sugar, or filled with something delicious.

Servings and timing

This recipe makes 10 servings and takes about 2 hours and 35 minutes from start to finish, including rising time.

Variations

I like experimenting with different fillings such as chocolate, jam, or custard for a sweet version. For a savory option, I sometimes fill them with cheese or spiced meat. I also enjoy coating them in cinnamon sugar or drizzling them with honey for extra flavor.

storage/reheating

I store leftover buns in an airtight container at room temperature for up to 2 days. To reheat, I warm them slightly in the oven or microwave to bring back their softness. If I want to keep them longer, I freeze them and reheat when needed.

FAQs

Can I bake these buns instead of frying?

I can bake them, but the texture will be different. Frying gives them a crisp outside and soft inside, while baking makes them more like traditional bread rolls.

What type of oil should I use for frying?

I use a neutral oil with a high smoke point, such as vegetable or sunflower oil.

How do I know the oil is ready?

I check that the oil reaches about 175°C (350°F), or I test with a small piece of dough that should sizzle and rise to the surface.

Can I make the dough ahead of time?

I sometimes prepare the dough in advance and let it rise slowly in the refrigerator overnight.

Why are my buns not fluffy?

I make sure the yeast is active and allow enough rising time, since under-proofed dough can result in dense buns.

Conclusion

I find these Soft Fried Buns to be a wonderful homemade treat that is both comforting and versatile. Whether I enjoy them sweet or savory, they always turn out soft, golden, and incredibly satisfying.