Friday, 28 June 2013

Sweet Buns with Luncheon Meat

This is the first time I made successful sweet buns.  The last time I did it my fillings popped out of the buns. So glad that Ann Low has shared her recipe of sweet dough bun. 
The original link is here :

The buns she made were with curry potato but as I have low threshold for spicy food, I changed my filling to luncheon meat or you can use Spam with mixed frozen vegetables.

Ingredients for the Sweet Dough Bun
320g Bread Flour
80 g Plain Flour
20 g Sugar (I used caster sugar)
1 tsp Salt
2 tablespoon Instant Yeast
220 ml Cold Milk
1 cold Egg (55g)
30 g Butter (soften at room temp)

1 beaten egg


Mix all the dry ingredients and egg together into the mixing bowl and add milk. Use the dough hook to mix for 5 minutes.

Then place dough on the table and add soft butter and knead to become smooth and elastic.  Flour the surface and knead.  You may occasionally add a little more flour. I kneaded for about 18 minutes.

After 18 minutes of kneading.

Place the dough into a big bowl, cover with cling wrap and let it proof for about 50-60 minutes till double in size. (At this time, please prepare your luncheon meat filling.)

Before proofing

After proofing
Knock down the dough, let it rest for 10 minutes . Divide the dough into 60g portions and rest for another 10 minutes.
Flatten the dough with rolling pin and wrap with luncheon meat filling.  Seal the opening tightly, roll into balls and place on baking tray with parchment paper for second proofing 45 minutes.

Glaze with egg wash, decorate with some black sesame seeds and bake at 180 degree celcius preheated oven for about 15 minutes till golden brown.
Luncheon Meat Mixed Vegetables Fillings

3/4 can of Large Round Can of Luncheon Meat, diced. Ma Ling Brand.
180 g Frozen Mixed Vegetables (Fairprice Brand)
40-50 gm of diced Large Onion
A Little Oil
Some Butter
Some Kikkoman Soy Sauce


Fry the luncheon meat till browned with a little oil

Keep aside the browned luncheon meat.
Heat up some butter and fry onions till browned. Then add in the mixed vegetables.  Remember to pat dry the vegetables after washing.

Add a little soy sauce and stir fry.
Add in the luncheon meat and fry together.  Add a little water if too dry.

Buns after baking. Try to use a bigger tray as the buns will expand during baking.

Please cool on rack before storing.

Just right for breakfast or tea time!  Happy Baking!









  1. Lily, Good job! Next time I also want to add luncheon meat in the bun.

  2. Thank you Ann! Hope to improve shape of my buns to be like yours!